Sweetphi

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Grilled Pork and Peaches

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Grilled Pork and Peaches

By making this grilled pork and peaches you’ll have a new summertime favorite meal! The sweet notes from the peaches meld perfectly with the grilled pork tenderloin to leave you wondering why you’ve never made this dish before! And, this dish just screams summer at you!

It all started when I was making one of my blogs’ most popular recipes: Balsamic Glazed Pork Tenderloin and had some ripe peaches that needed to be used, and a little light-bulb went off…wouldn’t the peaches go perfectly with the pork?

Grilled Pork Tenderoin

I mean, the pork marinade has balsamic vinegar and brown sugar in it, and those flavors marry perfectly with peaches, so I decided to give it a go

Grilled Peaches

I think one of the reasons of my hesitation making this dish is that my husband doesn’t like fruit dishes…for example, he doesn’t like the Strawberry Poppyseed Salad from Panera (I know, what is wrong with him? It’s the BEST thing ever!)

Grilling pork tenderloin

The marinade on the pork tenderloin gives it the most fantastic caramelized crust, and then when the pork is done, you’ll  just grilled the peach haves for a few seconds (you don’t want them to get soggy). I also grilled up some bread with some herb butter on it…so good!!

And the end result? AMAZING! My hubby liked it so much he requested I make it again, and I even overheard him telling one of his friends how good it was, yay!

Grilled pork and peaches

Yield: 6-8

Grilled Pork and Peaches

Grilled Pork and Peaches
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes

Ingredients

  • 2 Pork tenderloins
  • 4 Tbs Brown Sugar
  • 4 Tbs Balsamic Vinegar
  • 1/4 Cup Extra Virgin Olive Oil
  • 1 Tbs Mediterranean Sea Salt
  • 1 tsp salt
  • 4 Peaches

Instructions

  • Start by patting each pork tenderloin dry with a paper towel-this allows the marinade to seep into the meat! Set pork tenderloins in a shallow dish or bowl. I lined the dish with aluminum foil for ease-and that way I could make the kind of bowl I wanted to maximize marination.
  • Sprinkle brown sugar and Mediterranean sea salt and salt over the two pork tenderloins, the pour the balsamic vinegar and extra virgin olive oil over the meat, let marinate for 15 min, turn and let marinate for another 10 minutes.
  • Heat up a charcoal grill.
  • Put both pork tenderloins on the grill, let cook for 5 minutes on one side, then rotate and repeat a few more times. After 15 minutes, move the pork tenderloin to indirect heat and let grill until the internal temperature is 140-150 with a meat thermometer. Remove pork from grill and let rest a minimum of 3 minutes to retain all the juices before cutting.
  • Cut peaches in half, put flesh side down on the grill, grill for a minute or less, until black grill marks appear.
  • Slice pork and serve with peaches, enjoy!
    • © Sweetphi

     

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    Comments

      • Awe, thank you for that sweet comment, you’re welcome to come any time and I’ll cook for you 🙂 To get out of a cooking rut I usually like making simple dishes with only a few ingredients – you should check out my Five Ingredient Friday series, definitely think you’ll be inspired!

        Reply

    5. This looks really delicious and simple to cook too.I love fruit with meat, I think they compliment each other well.

      Reply

      • Thanks for commenting! I had honestly never even thought of the complimenting flavors, but you’re so right, fruit with meat is delicious! What other pairs do you do?

        Reply

    7. This is just up my street … easy but sounds very tasty as well! I’ve never tried rubbing meat with balsamic, but it sounds like such an obvious thing to do now that you mention it. Thanks for the idea!

      Reply

    10. I am sooo smiling. I just did pork chops grilled with peach mustard! Big hit even with my pickiest kid. I’ll be blogging about this next week (first the mustard, then the chops), if things go according to plan!

      Reply

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