Sweet, savory, and full of Southern flavor, this Peanut-Crusted Pork Tenderloin with Peach Mustard Glaze is a memorable main course that’s elegant enough for entertaining yet simple enough for a weeknight dinner. Made with Georgia Peanuts, a crunchy coating of salted peanuts, fresh rosemary, and brown sugar creates a flavorful crust, while a warm peach mustard glaze adds the perfect balance of sweetness and tang. Pair it with your favorite seasonal sides for a meal that’s sure to impress family and friends.
Pork Tenderloin
Ingredients
- ⅔ cup chopped salted peanuts
- ¼ cup plain dry breadcrumbs
- 2 tablespoons firmly packed light brown sugar
- 1 tablespoon minced fresh rosemary
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 1 large egg, lightly beaten
- 1 tablespoon country-style Dijon mustard
- 1 (1- to 1¼-pound) pork tenderloin, trimmed
- Garnish: fresh rosemary leaves
Instructions
- Preheat oven to 400°. Line a rimmed baking sheet with foil; spray foil with cooking spray.
- In a shallow dish, stir together peanuts, breadcrumbs, brown sugar, minced rosemary, salt, garlic powder, and pepper. In another shallow dish, whisk together egg and mustard. Dip pork in egg mixture to coat, letting excess drip off. Dredge in peanut mixture, completely covering pork; place in center of prepared pan.
- Bake until an instant-read thermometer inserted in thickest portion of pork registers 145°, 20 to 25 minutes. Let stand for 10 minutes before slicing.
- Garnish with rosemary leaves, if desired; serve with reserved glaze.
Peach Mustard Glaze
Ingredients
- 2 tablespoons unsalted butter
- ½ cup minced yellow onion
- 2 cloves garlic, minced
- 1 cup peach preserves
- 1 tablespoon country-style Dijon mustard
- 1 tablespoon apple cider vinegar
- ½ teaspoon fresh lime zest
- 1 tablespoon fresh lime juice
- ¼ teaspoons kosher salt
- ¼ teaspoon crushed red pepper
Instructions
- In a medium saucepan, melt butter over medium heat. Add onion and garlic; cook, stirring occasionally, until tender, 3 to 5 minutes. Stir in peach preserves, mustard, vinegar, lime zest and juice, ¼ teaspoon salt, and crushed red pepper. Cook, stirring frequently, until mixture is slightly thickened 5 to 10 minutes. Remove from heat and serve with pork. Keep warm until serving.
