Peach-Glazed Roasted Pork
Looking for a healthy weeknight staple meal you can enjoy again and again? Chef Jason and Corey glaze succulent, perfectly seasoned roasted pork tenderloin in a luscious peach glaze. It’s a sweet and tangy combination of peach preserves, umami-rich soy sauce, zesty whole-grain mustard, and molasses-y brown sugar. They pair it with tender-crisp garlicky green beans and a nutty, earthy blend of brown and wild rice. The best part? They fit all that flavor into a hearty meal that clocks in under 600 calories.
Nutritional facts
Protein
45g
Carbs
76g
Calories
610kcal
Fat
15g
Ingredients
Peach Preserve, Haricot Vert, Canola and Olive Oil Blend, Wild Rice, Butter, Red Onion, Whole Grain Mustard, Red Wine Vinegar, Black Pepper, Cooking Spray, Garlic, Kosher Salt, Corn Starch, Light Soy Sauce, Montreal Steak Seasoning, Light Brown Sugar, Pork Tenderloin, Lemon Juice
Contains milk, coconut, wheat, soybeans.
Reviews
4.1
Based on 196 reviews
Did not appreciate high fructose corn syrup in the peach preserves
Kelli · 07/16/25
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About Jason and Corey Voiselle Voiselle
Jason and Corey Voiselle's passion for meal prepping was born in 2017 while both were working in food and beverage management positions in the private club world in South Florida. With busy lives and a newfound love for fitness, they needed healthy, prepared meals to fit their busy schedules. They began their meal prep business together, cooking meals for themselves and friends on their days off. It became very popular, and they decided to make the move from the corporate world to small business ownership.
Corey’s professional journey in the front of the house landed her roles as an F&B manager and event coordinator at some of South Florida’s premier private clubs. She made the official transition to the back of the house in 2020 when she started her very own meal prep company.
Jason’s culinary career officially began in 2001, after graduating from culinary school in Asheville, NC. He has worked with many award-winning chefs from North Carolina to South Florida, finally finding his place in private club management as an Executive Chef. In 2021, he left the club business to pursue business ownership with his wife, Corey.
In 2021, Corey and Jason moved to Austin, TX, and opened Corey’s Kitchen Corner, where they serve healthy, chef-inspired meal prep.
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