Remember that fall that I greeted so cheerfully last post? Well, it was just a teaser. The highs have been back in the high 80's or even low 90's, so it hasn't been ideal to break out the hot chocolate just yet. But, you know what they say, make the most of the situation! In my case that meant a late harvest peach dish. Specifically, Tipsy Peach Glazed Pork Tenderloin.
Photo courtesy of Effie Lally
|The one that started it all. From Anthropologie.|
|A Christmas gift from my girls, they know me well! (Also the one I am wearing today.)|
|Another gift from my girls. I feel like Betty Boop when I wear it, don't ask me why.|
|A gift from a wonderful friend along with a fab coffee mug. That's the way to start the day!|
|Sexiest apron ever! I am always tempted to close the blinds and just wear this as a surprise for the hubby. Maybe I could find a seamstress and have a sundress like this made instead! It was also a gift from a dear friend along with the best cocktail book in the world. I mean, who doesn't want to have a Screaming Blue Orgasm?|
As to resources, there are tons, especially with the whole retro resurgence. TJMaxx has been known to carry some cuties. Of course, there's Anthropologie. But, there are even more online resources. Kitchen Threadz are original designs, they offer a huge variety, and are drop dead adorable! So, if you don't have an apron, go get one. Then, go in the kitchen and make Tipsy Peach Glazed Pork Tenderloin, hot stuff!
Tipsy Peach Glazed Pork Tenderloin
- 3 cups chopped peeled peaches (about 1 1/2 pounds)
- 1 cup dry white wine
- 1/4 cup sugar
- 1 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon ground red pepper
- 1 pork tenderloin, sliced into 1 inch thick slices
- 6 peaches, halved and pitted
- Cooking spray
- Combine first 3 ingredients in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 25 minutes. Uncover and simmer 5 minutes. Place peach mixture in a food processor; process until smooth. Add 3/4 teaspoon salt, 1/8 teaspoon black pepper, vinegar, and next 4 ingredients (vinegar through red pepper); pulse to combine. Let stand 5 minutes. Place half of peach mixture in a large heavy-duty zip-top plastic bag; reserve other half for basting. Add tenderloin slices to bag; seal bag and refrigerate 30 minutes to 4 hours.
- Preheat grill.
- Remove pork from bag; discard marinade. Sprinkle pork with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Place pork and peach halves on grill rack coated with cooking spray, and grill 10 minutes or until the pork is done and the peaches are tender, turning once. Baste pork and peach halves with the reserved peach mixture every 2 minutes during the first 6 minutes of cooking.