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Pork Tenderloin With Tequila-Hot Pepper Glaze & Grilled Peaches

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Pork Tenderloin With Tequila-Hot Pepper Glaze & Grilled Peaches

Ingredients

  • 3 tbs. hot pepper jelly
  • 2 tbs. silver or gold tequila
  • 2 tbs. orange or pineapple juice
  • 1 tsp. finely grated orange zest
  • 2 pork tenderloins (1 to 1-1/4 lb. each), trimmed of excess fat and silverskin and patted dry
  • kosher salt and freshly ground black pepper
  • 2 to 3 medium-size firm-ripe peaches or nectarines, sliced in half, pits removed
  • 2 tbs. extra-virgin olive oil
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Published 2014-09-09 13:14:24 (2 years ago).

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