Asian Pork with Peach Glaze ~ A recipe with a story

09/05/2012 5:00 pm · 6 comments

by Sarah A Thrifty Mom

Last week we gleaned a bunch of peaches from a local orchard.  These are peaches that were missed during picking, but were now too ripe to send to production. The kids had a blast walking thru the trees trying to find the hidden peaches, we were able to share a punch with your neighbors, and eat them for breakfast lunch and dinner :).  I also decided to make up a batch of peach jam.

Oh I left out a part of the story…. I was doing all of this while trying to pass a kidney stone.  Yes once again my kidneys have decided to torment me with another stone.  I have been trying to pass it the last 3 weeks… some days are better than others.  On this particular jam making day I was not feeling so hot.  Long story short  my jam did not set up… it turned out  more like peach syrup.  So in an effort to turn my disappointment  frown upside down I declared that my peach jam was suppose to be syrup and it was pretty yummy!

 I decided to try my new peach syrup out in a baked pork recipe… I just tossed a few things together.  I had no clue if it was going to turn out or not I was going out on a limb. This was the recipe, short, sweet and to the point

1 Pork tenderloin 1lb

1/2 cup peach jam…. oh wait Syrup lol

1/4 teaspoon garlic powder

1/4 teaspoon ginger

1/2 tablespoon soy sauce

salt and peper

 Mix well and pour over pork, bake at 425 degrees for 30 minutes or till meat is 170 degrees.

We ate it over rice, it was really yummy, kind of had an Asian flare to it.  I am still a little disappointed my jam did not set up… but I am sure I will find several ways to use it!


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Hi Sarah, my mom and I have been gleaning all summer. We actually stopped at a few peoples houses that we didnt even know to see if we could pick their trees when they where done and everyone of them said go for it we dont want any of it. We got free grapes, peaches, pear and apples. My mom has a blog if you would like to check it out.  Some time while out taking a ride look around you would be surprised how many fruit trees you see that no one picks, just ask, all they can say is no!!! 


Sarah, I'm so jealous of your gleaning! I have been wanting to find a place to do some of that. How did you find it?       Also, I just wanted to let you know about the pectin. The more ripe the fruit, the less natural pectin it has in it. Did you use a recipe that was just fruit and sugar? Over ripe fruit does better with added pectin in it.

Tonya B
Tonya B

Sorry about the kidney stones! The peach syrup looks super yummy though. Feel better soon!

Tara J
Tara J

I wish I had even an ounce of your creativity, imagination, and positive spirit! You are always coming up with a positive spin on things!

athriftymom moderator

Alli that is a great tip... Yes it was very ripe.  We gleaned from our Church Orchard all the fruit goes to feed thousands of hungry people each year... but after you work service hours you can glean. 

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