Rosemary-Mustard Pork With Peaches

Total Time:
35 min
Prep:
5 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

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
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

  • Photographs by Antonis Achilleos


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    This recipe is featured in:

    Great Grilled Mains