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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