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Peachy Pork Tenderloin Recipe

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Peachy Pork Tenderloin Recipe

Prep Time: Cook Time:

Ingredients

  • Lean pork tenderloin raw | 12.00 oz
  • Peach nectar | 0.33 cup
  • Teriyaki sauce | 3.00 tbsp
  • Fresh rosemary | 2.00 tbsp
  • Olive oil | 1.00 tablespoon
Nutrition Facts (Per Serving)

Calories per serving: 148.36 mg

Fat per serving: 5.41 g

Saturated fat per serving: 1.10 g

Protein per serving: 18.80 g

Sodium per serving: 564.51 mg

Cholesterol per serving: 55.58 g

Instructions

  1. Trim fat from meat. Place meat in resealable plastic bag set in shallow dish. For marinade: In small bowl, combine peach nectar, teriyaki, sauce, rosemary, and oil. Pour over meat; seal bag.
  2. Marinate in refrigerator for 4 to 24 hours, turning bag occasionally. Drain meat, discarding marinade.
  3. Prepare grill for indirect grilling. Test for medium-high heat above drip pan. Place meat on grill rack over drip pan. Cover and grill for 30 to 35 minutes or until instant-read thermometer inserted in center of meat registers 155* F. Remove meat from grill.
  4. Cover meat with foil; let stand for 15 minutes before slicing.(The meat's temperature will rise 5*F to 10*F during the time it stands.)

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