Maple-peach glazed pork tenderloin from Bobby Flay's Grill It! by Bobby Flay and Stephanie Banyas and Sally Jackson

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Notes about this recipe

  • averythingcooks on March 28, 2021

    I had a fairly small pork tenderloin (ie 340 g / 12 oz) and so made 1/3 of the delicious glaze which was lots. I also used apricot jam in place of the peach jam......I often sub one for the other, depending on what's in the house at the time. I cut the pork into 3 smaller chunks which speeds up the grilling time AND gives more surface area for the glaze. We both REALLY liked this simple treatment for pork tenderloin.

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