Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Rosemary-Mustard Pork With Peaches
Getting reviews...
- Level: Easy
- Total: 35 min
- Prep: 5 min
- Cook: 30 min
- Level: Easy
- Total: 35 min
- Prep: 5 min
- Cook: 30 min
Ingredients
Directions
- 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
Looking for Something Else?
Related Pages
- Roast Pork and Sweet Potatoes Recipe
- Chicken and Peaches Recipe
- Skillet Pork and Peppers Recipe
- Pork with Peaches Recipe
- BBQ Peach Pulled Pork Recipe
- Pork Tenderloin with Roasted Cabbage Recipe
- Pork Tenderloin With Cabbage Recipe
- 5-Ingredient Grilled Pork Tenderloin with Peaches...
- Grilled Rosemary Ginger Pork Tenderloin and...