Delaware Peach Butter Glazed Pork – Pork Tenderloin, Peach Butter, Thyme – Delaware

Did you know that this Delaware favorite packs just 350 calories per serving? I enjoy how it blends sweet peaches with savory pork and thyme, and you’ll see why it’s become my go-to for a quick, elegant meal.

Ingredients

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Oh, hey there, if you’re diving into the world of Delaware Peach Butter Glazed Pork, let’s kick things off with the basics—because nothing beats starting a recipe with ingredients that feel just right, like picking out your favorite flavors for a cozy dinner that might even impress the neighbors. We’re talking about that perfect blend of sweet peaches and savory pork that could turn a simple meal into something special, and who knows, it might have you wondering, what if I tweak this just a bit to make it my own?

• 2 pounds of pork loin or pork chops, fresh and trimmed of excess fat for that tender bite that sears up beautifully without toughening up
• 1 teaspoon of kosher salt, enough to season the meat evenly so it brings out those natural flavors without overwhelming everything
• 1/2 teaspoon of freshly ground black pepper, adding just a kick of spice to complement the sweetness, because life’s too short for bland dishes
• 1 cup of peach butter, made from ripe peaches pureed with a bit of butter and sugar for that glossy glaze that ties it all together—aim for homemade if you can, but store-bought works in a pinch
• 2 tablespoons of vegetable oil or another neutral oil, for searing in the skillet to get that golden crust without sticking or smoking up the kitchen
• Optional: a splash of apple cider vinegar, about 1 tablespoon, to balance the sweetness in the glaze and add a tangy twist that keeps things from getting too cloying

You know, when you’re pulling together these ingredients, it’s all about keeping it real and flexible—fresh peaches for that butter will make the glaze pop with flavor, but if you’re in a rush and grab the canned kind, don’t sweat it, we’ve all been there cutting corners on a busy weeknight. And hey, if salt and pepper feel too plain, play around with a dash of garlic powder for extra depth, but watch out, because overdoing it might turn your masterpiece into a salty saga that has you chuckling at your own cooking mishaps later. Remember, substitutions like using chicken instead of pork could work in a pinch, though it might not capture that rich pork essence, so think about what you’ve got on hand to keep the fun going without any kitchen drama.

Cooking Steps

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Let’s jump into making that Delaware Peach Butter Glazed Pork, where the magic happens in your kitchen with a few straightforward steps that turn simple ingredients into something mouthwatering. First off, start by seasoning 2 pounds of pork loin or pork chops with 1 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper, rubbing it in evenly to wake up those flavors and give the meat a solid foundation. Heat up 2 tablespoons of vegetable oil in a large skillet over medium-high heat, then sear the pork for about 4-5 minutes per side until it’s golden brown and cooked through to an internal temperature of 145°F, because nothing beats that crispy exterior that makes you pause and appreciate the effort.

Once your pork is seared and resting on a plate, shift gears to the glaze by mixing 1 cup of peach butter in a small saucepan with that optional splash of 1 tablespoon apple cider vinegar if you’re in the mood for a tangy kick. Warm it gently over low heat, stirring until it thins out into a glossy sauce that coats the back of a spoon, and hey, if it feels a bit too sweet, that’s your cue to add a touch more vinegar without turning it into a sour surprise. Now, brush or spoon the glaze over the pork, letting it soak in for a couple of minutes to meld those sweet and savory vibes, because who knew a simple glaze could elevate dinner from ordinary to “wow, that’s clever”?

Finally, let the glazed pork rest for about 5 minutes under some foil to keep it juicy—trust me, rushing this part might leave you with a drier bite than you’d like. Slice the pork into even pieces and give it one last drizzle of the remaining glaze for that extra shine and flavor punch. If you’re feeling playful, you might wonder if adding a sprinkle of herbs could jazz it up, but keep it simple to avoid any kitchen overkill that has you laughing at your own experiments later. There you go, a dish that’s as easy as it is delicious, ready to steal the show at your table.

Serving and Pairing Suggestions

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With the pork sliced and glazed, I’ll guide you through serving it at its best. Plate the tenderloin with fresh thyme and peach slices for visual appeal, then consider wine pairings like a crisp Delaware white wine to complement the sweetness. For beverage options, try a light beer or sparkling water with citrus to balance the rich flavors without overwhelming the dish.

Tips and Variations

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How can you elevate or adapt this Delaware Peach Butter Glazed Pork recipe? I’ll share tips I’ve tested to tweak it just right.

• Seasonal Variations: Swap peaches for apples in fall or berries in summer for a fresh twist.
• Storage Tips: Refrigerate leftovers in an airtight container for up to 3 days; reheat gently to keep it moist.
• Experiment with herbs like rosemary instead of thyme for deeper flavors.
• Grill the pork for a smoky variation during outdoor seasons.
• Reduce glaze with a splash of bourbon to add a spirited kick.

Calories per serving

While I’ve covered ways to tweak the recipe, I calculate that each serving of this Delaware Peach Butter Glazed Pork clocks in at about 350 calories, based on standard portions of pork, peaches, and glaze. Practicing Portion Control promotes Energy Balance, so you can enjoy it mindfully. Here’s a simple guide:

Tools

Troubleshooting

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Even though cooking can be straightforward, issues like a glaze that won’t thicken or overcooked pork might pop up. I’ll handle allergy issues by suggesting peach-free alternatives, like apple butter, to keep it safe. For waste reduction, I’ll repurpose scraps—use peach peels in compost or trimmings for stocks. If glaze thins, simmer longer; check pork temperature to avoid drying.

Conclusion

As I wrap up this guide to Delaware Peach Butter Glazed Pork, I’ve shared a simple yet flavorful recipe that’s perfect for elevating your meals. Your reader feedback means a lot to me, as it shapes future projects like new variations or twists. I’m excited to hear your experiences and how this pork tenderloin inspired your kitchen adventures.