Maple-Peach Glazed Pork Tenderlion Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			3/4 cup peach preserves 3 tablespoons pure maple syrup 3 tablespoons orange juice (not from concentrate) 1 tablespoon ancho chile powder 2 teaspoons finely chopped fresh thyme leaves Kosher salt and freshly ground black pepper 1 1/2 pounds pork tenderloin 2 tablespoons canola oil
			Whisk together the preserves, syrup, juice, ancho powder, thyme, and salt and pepper to taste in a small bowl. Let sit for 15 minutes before using. Heat your grill to high. Brush the tenderloin with the oil and season with salt and pepper. Grill until golden brown and slightly charred on all sides and an instant-read thermometer inserted into the center- registers 145 degrees F, 12 to 15 minutes. Brush with some of the peach glaze during the last 5 minutes of grilling. Remove from the grill and brush with the remaining glaze. Tent loosely with foil and let rest for 5 minutes before slicing into 1/2-inch-thick slices. Garnish with the sliced chile and thyme sprigs.