Peach Glazed Pork Tenderloin

Submitted by Jenny Hodges


3/4 Tsp. Dried thyme crushed

1/4 tsp. salt

1/4 tsp. pepper

2 tsp. cooking oil

1 3/4 pound pork tenderloin

1/3 c peach preserves or apricot preserves

2 tsp. Worcestershire sauce

1 tsp. grated ginger root or 1/4 tsp. ground ginger

1. In a small mixing bowl stir together thyme, salt, and pepper.  Rub cooking oil onto meat.  Sprinkle herb mixture evenly onto meat.  Rub in with fingers.  Cover and refrigerate for 2 to 6 hours.
2. Meanwhile, for glaze, stir together preserves, Worcestershire sauce, and ginger root.  Set aside.
3. Place tenderloin on a rack in a shallow roasting pan.  Insert a meat thermometer.  Roast in a 425* oven for 15 minutes.  Spoon some of the glaze over tenderloin.  Roast for 10 to 15 minutes more or till thermometer registers 160*.  Spoon remaining glaze over tenderloin.  Cover with foil and let stand 15 minutes before carving.  Makes 4 servings.

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