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Pork Tenderloin With Tequila-Hot Pepper Glaze & Grilled Peaches

2 faves
Nutrition per serving    (USDA % daily values)
CAL
399
FAT
80%
CHOL
45%
SOD
24%

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Ingredients for 4 servings

2 Tbs. silver or gold tequila

3 Tbs. hot pepper jelly

1 tsp. finely grated orange zest

Kosher salt and freshly ground black pepper

2 Tbs. orange or pineapple juice

2 Tbs. extra-virgin olive oil

2 to 3 medium-size firm-ripe peaches or nectarines, sliced in half, pits removed

2 pork tenderloins (1 to 1-1/4 lb. each), trimmed of excess fat and silverskin   and patted dry

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