No time for a lengthy marinade or a complicated spice rub? In this dish, a few zesty ingredients come together for a punched up glaze, making a favorite cool weather roast into one of summer’s most flavorful, quick grilled dinners.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Serve with a Southwestern Rice Pilaf.
I subbed rum for the tequila since that's what I had on hand. Like another reviewer, we were disappointed that the glaze is not spicy. The glaze as I made it did not have a ton of flavor. But the peaches were great with the pork, and the glazed fruit plus its juice made a nice sauce. The detailed cooking instructions were perfect for this very lean cut that turns dry if it spends a minute too long on the grill. Ours turned out juicy and delicious.
EASY recipe that is uniquely flavorful. Not hot or spicy, however, as it declares in the name, but well worth-while. We'd make it again as our group of four "cooks" found it to be another go-to recipe -- especially for a weeknight!!
If you don't have pepper jelly, just use some honey and a chopped pepper that you have left from your last "hot" dish!
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?