Pork Tenderloin with Grilled Peaches

By á-2825

Ingredients

• 4 peaches, pitted, each cut into 6 slices
• 3 1/2 tablespoons olive oil, divided
• 3/4 teaspoon kosher salt, divided
• 1 1/2 pounds pork tenderloin (preferably 2 smaller tenderloins)
• 1/2 teaspoon freshly ground black pepper, divided
• 1 tablespoon lemon juice
• 1 1/2 teaspoons white wine vinegar
• 1 tablespoon minced fresh tarragon or
• 2 tablespoons chopped fresh basil or mint

Details

Servings 4
Adapted from glutenfreeandmore.com

Preparation

Step 1

1. Heat the grill to medium heat. Top the grate with a grill basket to keep the peaches from slipping through the grate.

2. Toss peaches with 1 tablespoon olive oil and a pinch of salt. Grill the peaches, turning them once or twice until browned and just starting to soften, 3 or 4 minutes. Remove peaches from heat.

3. Rub pork with 1½ tablespoons oil and sprinkle with ½ teaspoon kosher salt and ¼ teaspoon pepper. Cook pork, turning occasionally until browned, about 6 minutes. Cover the grill and continue cooking until pork reaches an internal temperature of 138°F, about 10 minutes longer. If the tenderloin is large, continue to cook over indirect heat, covered, until pork reaches 138°F. Once cooked, remove pork to a cutting board and let rest 5 to 10 minutes before slicing.

4. While pork cooks, roughly chop peaches and put them in a bowl. Add lemon juice, vinegar, tarragon, remaining 1 tablespoon oil, ¼ teaspoon kosher salt and ¼ teaspoon pepper. Toss gently to combine. Let peaches marinate in sauce while the pork cooks and rests.

5. Cut pork into ½-inch thick slices. Top with marinated peaches. Taste and add additional salt and pepper, if desired.