Pork Tenderloin with Grilled Peaches – Dana Shortt Gourmet

Pork Tenderloin with Grilled Peaches

Oil + Vinegar – Pairing – Peaches & Provence:

HERBS DE PROVENCE infused olive oil
PEACH white balsamic vinegar

Pork Tenderloin with Grilled Peaches

Ingredients

For Pork & Grilled Peaches

  • 2 pork tenderloins, trimmed (about 1½ lbs. in total)
  • 3 tablespoons DANA’s Herbs de Provence infused olive oil
  • 3 tablespoons DANA’s Peach white balsamic vinegar
  • 2 tablespoons fresh thyme leaves
  • 1 teaspoon Dijon mustard
  • 2 cloves garlic, finely chopped
  • salt and pepper, to taste
  • 12 ripe peaches, peeled, halved & pits removed (to yield 24 halves)

For Peach Sauce

  • 2 tablespoons DANA’s Herbs de Provence infused olive oil
  • 2 tablespoons DANA’s Peach white balsamic vinegar
  • 12 grilled peach halves (see above)
  • salt and pepper, to taste

Method

For Pork & Grilled Peaches

  1. Put the pork tenderloins into a large ziplock bag. Place the oil, vinegar, thyme, Dijon and chopped garlic in a small mason jar. Shake well until combined and pour over the pork tenderloins, seal bag and rub to coat all surfaces of the pork. Marinate for a few hours or overnight.
  2. Preheat the grill to medium-high heat. Once the grill is hot, place the peaches cut side down, close the lid and grill for about 5 minutes or until they have grill marks. Turn peaches over and grill for a few more minutes. Remove from grill – reserve 12 peach halves to serve with the pork and reserve the remaining 12 peach halves for the peach sauce.
  3. Next, put the pork tenderloins on the hot grill grates, close the lid and grill for about 7 minutes. Turn the pork over, close the lid and grill for another 7 minutes or so or until the pork is cooked to your liking (an instant-read thermometer inserted into the middle of the thickest end of the tenderloin should read 145° to 150°F). Remove the pork from the grill and let rest for 5 minutes before carving (make the peach sauce while the pork is resting). Cut pork across the grain into 1/2-inch slices and serve drizzled with the peach sauce and grilled halved peaches.

For Peach Sauce

  1. Place peaches in a food processor or blender. Add the olive oil and balsamic vinegar and blitz until smooth – about 10 seconds. Season to taste with salt and pepper, if desired. Serve over top of pork.