I meant to make this on Sunday but ended up not cooking. It was really, really easy to make. I imagine it could also be made with apricot preserves instead of hot pepper jelly. Larry really liked it, and I absolutely loved the peaches grilled.
- Pork Tenderloin with Tequila-Hot Pepper Glaze & Grilled Peaches (Fine Cooking #73, September 2005, p. 86c)
- Orzo with Butter and Parmesan
- Wilted Spinach with Sauteed Garlic and Dried Cranberries
Wine: Rosenblum 2001 Rockpile Road Zinfandel (Dry Creek Valley, California). I love every wine I’ve ever had from Rockpile. Excellent.
#73 is an excellent issue. This is on my to-do list.
Type Key is such a lying little bastard….I always check the box marked “keep me signed in for two weeks”, but each time I go to post here I need to sign in again. Lame IMO.
Anyway, I think your tenderloin looks tender and juicy and have never thought about grilling peaches….I just have it in my mind that they would be mealy…no?
It does that to me too. But if you understood how much spam it blocks out, you would understand why I love it so.
They aren’t mealy at all. Very sweet and juicy. I brushed them with a bit of olive oil first. I thought they would be excellent as a dessert.