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?
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
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!)
What ingredients do you need to make this recipe?
- Pork tenderloins
- Brown sugar
- Balsamic vinegar
- Extra virgin olive oil
The marinade on the pork tenderloin gives it the most fantastic caramelized crust, and then when the pork is done, you’ll grill the peach halves 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
- 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
- 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!