Pork Tenderloin With Peach Honey Mustard

1. 1

   Place the peach, mustard and honey in a blender; cover and process until blended. Set aside.

2. 2

   In a large resealable plastic bag, combine the brown sugar, salt, pepper and cayenne. Add the pork and shake to coat.

3. 3

   Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan. Place pork over drip pan and grill, covered, over indirect medium-hot heat for 20-25 minutes or until a thermometer reads 160u00b0. Let stand for 5 minutes before slicing. Serve with peach sauce.

* Per serving · 4 servings · Values may vary.

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