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Grilled Pork Tenderloin and Peaches


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Nothing says summer like fresh, ripe peaches.  These sweet fruits go really well with pork.  Give this one a try for a great Sunday dinner.

Grilled Pork Tenderloin and Peaches


  • 3 tablespoons canola oil
  • 2 tablespoons fresh rosemary, finely chopped
  • 1/2 teaspoon fresh ground black pepper
  • kosher salt
  • Peaches Agrodolce (recipe follows)
  • 1 1/2 pounds pork tenderloin, well trimmed
  • rosemary sprigs, for garnish


Whisk the oil, rosemary and pepper in a baking dish.  Add the pork; turn to coat.  Cover and refrigerate for 1 to 8 hours.  More is better.

Remove pork from refrigerator 20 minutes before grilling.

Heat grill to high.  Season the tenderloin liberally with salt and grill on all sides until golden brown and slightly charred, 2 minutes per side.   Brush with peach glaze, either close the grill lid or cover with a pot lid on your stove top grill and continue cooking about 5 minutes or until a meat thermometer inserted into the center reads 145°F.

Remove to a cutting board, tent with foil and let rest for 10 minutes.

Slice into 1/2 inch thick pieces.  Place on a platter; pour the remaining glaze and peaches over the top and garnish with rosemary sprigs.

Peaches Agrodolce


  • 1 cup red wine vinegar
  • 1/4 cup water
  • 1/2 cup clover honey
  • pinch of salt
  • fresh ground black pepper
  • 3 slightly under ripe peaches, halved, pitted and each half sliced into quarters


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 liquid until slightly reduced, about 5 minutes.   Transfer the peaches and the glaze to a small bowl.


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Categories : Main Courses

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