Grilled Pork Tenderloin & Peaches
Photo by: Adrian Mueller
Enjoy the sweet and savory flavor of grilled pork with peaches agrodolce. If peaches are no longer available at your supermarket, defrosted frozen peaches will do.
ingredients:
Grilled Pork Tenderloin:
3 Tbsp canola oil
2 Tbsp fresh rosemary, finely chopped
1/2 tsp coarse black pepper
1 1/2 lbs. pork tenderloin, fat trimmed
Kosher salt
Reserved peach glaze (from below recipe)
Rosemary sprigs, for garnish
Peaches Agrodolce:
1 cup red-wine vinegar
1/4 cup water
1/2 cup clover honey
Salt and fresh black pepper
3 slightly under-ripe peaches, halved, pitted, and each half sliced into quarters
3 Tbsp canola oil
2 Tbsp fresh rosemary, finely chopped
1/2 tsp coarse black pepper
1 1/2 lbs. pork tenderloin, fat trimmed
Kosher salt
Reserved peach glaze (from below recipe)
Rosemary sprigs, for garnish
Peaches Agrodolce:
1 cup red-wine vinegar
1/4 cup water
1/2 cup clover honey
Salt and fresh black pepper
3 slightly under-ripe peaches, halved, pitted, and each half sliced into quarters
At a glance:
Servings: 4
Active Time: 30 min.
Total Time: 1 hour 30 min (includes marinating time)
Key Tags:
directions:
Grilled Pork Tenderloin:
1. Whisk the oil, rosemary, and pepper in a baking dish. Add the pork; coat. Cover and refrigerate 1 to 8 hours.
2. Heat grill to high. Remove pork from the refrigerator 20 minutes before grilling. Season tenderloin liberally with salt and grill on all sides until golden brown and slightly charred, 2 minutes per side. Brush with peach glaze, cover, and continue grilling 5 minutes or until an instant-read thermometer inserted into the center of the pork reads 145°F.
3. Remove to a cutting board, tent with foil, and let rest 10 minutes. Slice into 1/2-inch-thick pieces. Place on a platter with the peaches; drizzle with remaining glaze. Garnish with rosemary sprigs.
Peaches Agrodolce:
1. Bring the vinegar, water, honey, salt, and pepper to a simmer in a large high-sided sauté pan over medium heat. Add the peaches and cook, stirring once or twice until slightly soft, about 5 minutes.
2. Remove peaches to a plate; continue cooking the liquid until slightly reduced, 5 minutes. Transfer half of the glaze to a small bowl.
KITCHEN COUNTER:
Serves 4. Per serving: 460 calories, 33g carbs, 37g protein, 115mg cholesterol, and 18g fat.
Next up: Pork Tenderloin with Blueberry Sauce
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Pasta • Rice • Chicken • Pork • Beef • Seafood • Dessert • Drinks |
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