Prep time 10 min.

Cook time 35 min.


2 lb. boneless pork loin, trimmed of fat

1 1/2 tsp. dried sage

1/2 tsp. garlic powder

1/2 tsp. paprika

Salt and black pepper, optional

1 Tbsp. vegetable oil

1 can (15 oz.) Del Monte® Lite Sliced Peaches in Extra Light Syrup, drained
and chopped

2 Tbsp. packed dark brown sugar

2 tsp. cornstarch 

1/8 tsp. dried red pepper flakes

2 Tbsp. Dijon mustard


  1. Preheat oven 425°F.

  2. Season pork with sage, garlic powder, paprika and salt and pepper, if desired. Heat oil in a large skillet over medium-high heat. Brown pork on one side 3 minutes; turn and place brown-side-up in a 13x9-inch baking dish.

  3. Roast pork 30 to 35 minutes or until internal temperature reaches 145°F.

  4. Meanwhile, in the same skillet, combine peaches, sugar, cornstarch and red pepper flakes; stir until cornstarch is dissolved. Cook 2 to 3 minutes over medium-high heat until mixture has thickened. Remove from heat and stir in mustard; set aside.

  5. When pork is done, spoon peach mixture over roast and return to oven to bake 5 minutes. Remove roast and let stand about 10 minutes before slicing.

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