Grilled Pork Tenderloin & Peaches

By á-47

Ingredients

• 2 Tbsp. canola oil
• 2 Tbsp. fresh rosemary, finely chopped
• 1/2 tea. 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 honey
• salt and pepper
• 3 slightly under-ripe peaches, halved, pitted, and each half sliced into quarters

Details

Servings 4

Preparation

Step 1

Whisk the oil, rosemary, and pepper in a baking dish. Add the pork, coat. Cover and refrigerate 1-8 hours.

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 thermometer reads 145 degrees.

Remove to a cutting board, tent with foil, and let rest 10 minutes. Slice into 1/2" thick pieces. Place on platter with the peaches; drizzle with remaining glaze. Garnish with rosemary sprigs.

PEACHES AGRODOLCE
Bring the vinegar, water, honey, salt and pepper to a simmer in a large high-sided saute pan over medium heat. Add the peaches and cook, stirring once or twice until slightly soft, about 5 minutes.

Remove peaches to a plate; continue cooking the liquid until slightly reduced (5 minutes). Transfer half of the glaze to a small bowl.