| Level: | Easy |
| Total: | 35 min |
| Prep: | 5 min |
| Cook: | 30 min |
Ingredients
- 2 1-pound pork tenderloins, trimmed
- Kosher salt and freshly ground pepper
- Vegetable oil, for the grill
- 3 firm-ripe peaches, halved, pitted and cut into wedges
- 1/2 cup dry white wine
- 1/3 cup packed light brown sugar
- 1 lemon
- 2 teaspoons whole-grain mustard
- 1/4 teaspoon chopped fresh rosemary, plus 1 or 2 small sprigs
Instructions
- Preheat a grill to high. Pat the pork dry and season with salt and pepper. Lightly oil the grill, then grill the pork, turning, until marked, about 10 minutes.
- Meanwhile, combine the peaches, wine, brown sugar, and 1/2 cup water in a saucepan. Remove strips of zest from the lemon with a vegetable peeler and add to the pan; squeeze in the lemon juice. Cover and cook over medium-high heat until the peaches are just tender, 5 to 7 minutes. Transfer to a bowl with a slotted spoon.
- Add the mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper to the juices in the pan. Transfer 1/3 cup of the liquid to a small bowl and stir in the chopped rosemary; brush onto the pork and continue grilling until a thermometer inserted into the thickest part registers 145 degrees F, 10 to 15 more minutes. Transfer to a cutting board.
- Meanwhile, simmer the remaining liquid in the saucepan until syrupy, about 3 minutes. Remove from the heat and season with salt. Return the peaches to the pan along with the rosemary sprigs. Slice the pork and serve with the peaches.
- Per serving: Calories 376; Fat 8 g (Saturated 3 g); Cholesterol 147 mg; Sodium 181 mg; Carbohydrate 26 g; Fiber 1 g; Protein 49 g
Reviews
Made this and it was delicious, albeit a little sweet. Next time I’ll add a bit more salt and lemon juice. Still it was an easy meal that is a pretty big show stopper, so I’ll happily give it another try!
This tasted fabulous! We grilled pork steaks and they were equally amazing. I added a bit more chopped rosemary and used a low carb brown sugar substitute.
Loved it and so did my family. Few differences….my peaches were pretty ripe. I cooked pork roast in pressure cooker instead of grilling
Instead of adding water I used the juices from the pork. The peach mixture was pretty thin so I thickened with cornstarch. I used Dijon mustard. I think next time I might add either a little cinnamon and or maybe ginger to the peach mixture.
Amazing. Smoked pork a little first and then grilled it. Soooo good.
Followed the recipe pretty closely, just subbed a little leftover rose’ wine instead of a dry white wine. Delicious! Will make this again.
Great fresh summer dish. The peaches and the sauce work very well with the grilled pork.
Easy recipe with fantastic results! We used Dijon Mustard and it was very good, maybe a little tangier than the mustard in the recipe. Homegrown rosemary and summer season fresh peaches. Simple grilled squash & zucchini with vidalia onion served as the side. Summer at its best.
This is one of the best dishes I’ve made in a while! The flavors are delicious – the sweetness of the fruit is nicely balanced with the mustard and wine. Pork tenderloin on the grill is very good as well. I will definitely be making this again!
Absolutely delicious!
Absolutely tender and amazing! I did not have peaches so substituted mango – still so tasty! An absolute must!