Pork Tenderloin Dijonnaise With Peach Sauce
From chefmeow 15 years ago
- 120 minutes to make
- Serves 4
PORK LOIN DIJONNAISE WITH PEACH SAUCE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Candela Estate in Dallas, Texas in 1997.
Ingredients
- 1/4 cup Dijon mustard shopping list
- 1/4 cup mayonnaise shopping list
- 2 pound boneless pork loin shopping list
- 2 cups seasoned bread crumbs shopping list
- 1 tablespoon butter shopping list
- 1 small white onion diced shopping list
- 2 cloves garlic minced shopping list
- 3 cups white grape juice shopping list
- 1 tablespoon chicken bouillon granules shopping list
- 16 ounces sliced peaches canned undrained and diced shopping list
How to make it
- Combine mustard and mayonnaise then brush over roast.
- Coat roast with bread crumbs and place roast on a rack in a roasting pan.
- Bake at 400 for 20 minutes then reduce heat to 325 and bake 1-1/2 hours.
- Slice roast and keep warm.
- Melt butter in a heavy saucepan then add onion and garlic and sauté until tender.
- Stir in grape juice, bouillon granules and peach slices then bring to a boil.
- Cook 10 minutes or until mixture is reduced by two-thirds stirring occasionally.
- Serve with pork.
People Who Like This Dish 2
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