Grilled Pork Tenderloin Medallions with Peach Barbecue Glaze and Charred Corn
This grilled dish pairs pork tenderloin with barbecue sauce, peach preserves and corn kernels. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.
Ingredient quantities automatically adjust to your calorie target.
183g pork tenderloin (trimmed)218 kcal
32g barbecue sauce29 kcal
22g peach preserves26 kcal
194g corn kernels (fresh or frozen)167 kcal
22g unsalted butter158 kcal
5g canola oil44 kcal
1.08 tsp (2g) smoked paprika6 kcal
1g kosher salt and black pepper3 kcal
Cooking instructions
pork tenderloin (trimmed)smoked paprikakosher salt and black pepper
Pat pork dry and season with salt, pepper, and smoked paprika. Slice into thick medallions.
pork tenderloin (trimmed)canola oil
Heat a grill pan or skillet over medium-high heat with a little oil. Cook pork 3-4 minutes per side until 145 F, then rest 5 minutes.
barbecue saucepeach preserves
In a small pan, simmer barbecue sauce and peach preserves together 2 minutes to make a glaze.
corn kernels (fresh or frozen)unsalted butterkosher salt and black pepper
In the same hot pan, char corn kernels (or cook corn on the cob and cut off kernels) 3-4 minutes until lightly browned. Stir in butter and a pinch of salt.
pork tenderloin (trimmed)barbecue saucepeach preservescorn kernels (fresh or frozen)
Brush pork with peach barbecue glaze. Serve with charred corn and spoon extra glaze on the side.
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