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Ep. 6 | Feb. 2026
Pork Tenderloin with Balsamic Peach Glaze
Quality Whole Person Care®
Overview
This February, the Wesley on Wellness cooking show is all about heart‑healthy eating. Angela Gula guides viewers through a flavorful pork tenderloin with a balsamic‑peach glaze. Cooking at home helps you skip the fast‑food routine and build habits that support long‑term wellness. A healthy diet sets the stage for better overall well-being.
Ingredients
- 2 ½ lb. pork tenderloin
- ¼ cup balsamic vinegar
- 2 cloves garlic, minced
- ¼ tsp chili powder
- 1 tsp black pepper
- 1 cup frozen, unsweetened peaches (thawed and chopped)
- ½ cup sugar-free peach preserves
- 1/8 tsp cayenne pepper
- 1 TBSP fresh thyme leaves
Instructions
- Preheat oven to 375° F
- In a medium mixing bowl, whisk together balsamic vinegar, garlic, and olive oil
- To half of the vinegar mixture, add pork chops
- In a large mixing bowl, add chili powder, ½ tsp pepper, and the other half of the vinegar mixture, and toss thoroughly to coat the pork chops
- In a small skillet over medium-low heat, stir together 1 TBSP balsamic vinegar, peaches, peach preserves, cayenne pepper, and thyme. Heat, stirring frequently, until the sauce begins to simmer
- Remove pork chips from the marinade and discard the remaining liquid
- Season with remaining pepper. Heat in a large skillet over medium heat. Coat with cooking spray and add the tenderloin.
- Sear 3-4 minutes on each side, then finish roasting in the oven for 10 minutes until cooked thoroughly with the peach mixture on top of the tenderloin (temperature of 145°)
- TIP: This dish goes great with a light arugula salad!