Grilled Pork Tenderloin and Peaches

Grilled Pork Tenderloin and Peaches
Grilled Pork Tenderloin and Peaches

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • Grilled Pork Tenderloin:

  • 3

    T. canola oil

  • 2

    T fresh rosemary, finely chopped

  • 1/2

    t. coarse black pepper

  • 1 1/2

    lb pork tenderloin, fat traimmed

  • kosher salt

  • Reserved peach glaze (recipe below)

  • rosemary springs for garnish

  • Peaches Agrodolce:

  • 1

    c. red wine vinegar

  • 1/4

    c. water

  • 1/2

    c. clover honey

  • fresh s and p

  • 3

    slightly under-ripe peaches, halves, pitted, and each half sliced into quarters

Directions

Tenderloin 1. Whisk the oil, rosemary and pepper in a baking dish. Add the pork; coat. Cover and refrig 1-8 hours. 2. Heat grill to high. Remove pork from the refrig 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. 3. Remove to a cutting board, tent with foil and let rest 10 minutes. Slice into 1/2 " thick pieces. Place on a platter with the peaches; drizzle with remaining laze. Garnish with rosemary sprigs. Peaches Agrodolce 1. Bring vinegar, water, honey, salt and pepper to a simmer in a large hi-sided saute pan over med heat. Add the peaches and cook, stirring once or twice until slightly soft about 5 min. 2. Remove peaches to a plate; continue cooking the liquid until slightly reduced, 5 min. Transfer half of the glaze to a small bowl. cal 460

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