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Spiced Honey Butter Pork Tenderloin with Peaches

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Ingredients

  • 1 stick of Unsalted Challenge Butter

  • 1 Tablespoon of grated fresh ginger

  • ½ teaspoon of cinnamon

  • 1 Tablespoon of fresh thyme, plus 1 teaspoon for garnish (lemon thyme can be substituted)

  • 2 Tablespoons of honey

  • 1 Tablespoon of balsamic vinegar

  • 2 Tablespoons of vegetable oil

  • 2 (1 pound) pork tenderloins

  • 1 teaspoon of salt

  • 1 teaspoon of fresh ground pepper

  • 4 fresh peaches, pitted and cut in half

 

Directions

  1. In a saucepan over medium heat, add butter, ginger, cinnamon, thyme, honey, and balsamic and cook until butter is melted to create the Spiced Honey Butter.

  2. Pat the tenderloins dry with a paper towel. Brush loins with oil and season all sides with salt and pepper. Place loins on a hot grill, in a grill pan, or cast-iron pan over high heat. Grill or sear the outside for about 10 minutes, reduce heat to medium-high and cook for 5 minutes more or until the internal temperature reaches 140 degrees, turning loins as they brown. If using a pan, add more oil to the pan as needed.

  3. Brush loins with 2 Tablespoons of the prepared butter to caramelize outside. Cook for an additional 1-2 minutes. Transfer to a cutting board and tent with foil as the meat rests for at least 5 minutes.

  4. Place peaches on the hot surface in the same pan or on the grill. Cook on both sides for 2-4 minutes or until the outside is caramelized.

  5. To serve, slice pork loin on a serving platter with grilled peaches. Pour any accumulated juices from pork into the glaze and stir. Drizzle Spiced Honey Butter over pork tenderloin and peaches.

 

Yield: 4 Servings

 

Chefs Tips:

  • If you prefer chicken, feel free to substitute 4 chicken breasts. Lower the temperature to medium and cook for about 7-8 minutes on each side or until the internal temperature reaches 165 degrees. Glaze as directed in the recipe and serve with peaches.

  • If you cannot find fresh peaches, canned peaches will also work. Make sure to drain them and pat them dry with a paper towel before cooking. For variety, try using plums as well!

  • If you like things on the spicy side, add ¼ teaspoon of cayenne, or ½ teaspoon of chipotle powder to the butter to shake things up!

Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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