Grilled Pork Tenderloin with Honey Rosemary Peaches

 Pork Tenderloin and Peaches

Summer is all about sand between your toes, wearing your wet bathing suit unitl 10pm, sipping G&Ts while cruising on the lake, listening to Jimmy Buffet’s Margaritaville over and over again, and eating as many bright juicy peaches as possible.

Rosemary Honey Peach Compote

We shared this pepper crusted pork tenerloin with strawberry salsa when we kicked off summer on Memorial Day. Now that we’re well into the sizzling days of summer it’s time for some peaches! We saw this recipe for pork tenderloin with honey rosemary peaches in the Minneapolis Star Tribune Taste Section a few weeks ago and both said, “um, yeah we’re making this!” 

Pork Tenerloin with Peaches

The peaches are the lead singer of this meal, drizzled with honey and lemon zest and heated in a skillet with white wine and fresh rosemary. Sweet and summery goodness! The pork is seasoned with black pepper, salt and dijon mustard. That’s it! Simple and delicious.

Pork Tenerloin and Peaches

Serve the peaches on the side or on top of the pork. You’re in charge!

Happy double dipping!

 Rosemary Honey Peach Compote

Recipe – From Minneapolis Star Tribune Taste Section July 18, 2013

serves 4-6

Ingredients

  •  1 lb pork tenderloin, trimmed
  • 1/4 tsp. freshly ground black pepper
  • 1/2 tsp. salt, divided
  • 2 Tbsp. Dijon mustard
  • 4 firm-ripe peaches, halved, pitted and cut into wedges
  • 2/3 c. dry white wine
  • 3 Tbsp. honey
  • Zest of one lemon
  • 2 tsp. chopped fresh rosemary, plus 1 or 2 small sprigs

Method

1. Preheat grill to medium-high. Pat the pork dry, season with pepper and 1/4 tsp. salt and brush with mustard to coat.

2. Lightly oil the grill. Grill tenderloin for 2 to 3 minutes per side (the center-cut pork loin filet for 5 to 7 minutes per side), turging a quarter-turn at a time, until an instant-read meat thermometer inserted in the thickest part registers 145 degrees and the meat is juicy and slightly pink in the center. Transfer to a cutting board and let rest for 10 minutes.

3. While pork is cooking, combine the peaches, wine, honey, lemon zest, rosemary and remaining 1/4 tsp. salt in a large skillet. Cook over medium-high heat until the peaches are just tender, 5 to 7 minutes, and liquid has reduced and slightly thickened (it should lightly glaze the peaches). Transfer to a bowl.

4. Slice the pork and serve with the peaches. Enjoy on the deck with the summer breeze and a glass of wine. Enjoy!

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