Grilled Pork Tenderloin With Peaches
Brace yourselves because I’m about to post lots of recipes that utilize fresh peaches! I adapted this grilled pork tenderloin with peaches from this recipe. It’s perfect to make in the summertime when peaches are at peak ripeness. And you don’t have to turn on the oven, (too hot out!) the grill does all the work! The pork needs to be marinated for at least 5 hours but overnight is best. Most items in the marinade should already be in your pantry, and bonus! It’s really easy to make!
- 1-2 pork loins, about 3 1/2 pounds total
- 1/2 cup balsamic vinegar
- 2 tbsp Dijon mustard
- 2 tbsp whole grain mustard
- 3 tbsp brown sugar
- 1/4 cup olive oil
- 1 tbsp fresh thyme, chopped
- 1 tbsp fresh oregano, chopped
- Kosher salt
- Fresh pepper
- 1 1/2 pounds peaches, cut in half
- 3-4 fresh oregano sprigs
Place the pork tenderloin in a large ziplock bag, whisk the balsamic vinegar, mustards, brown sugar, olive oil, and herbs together on a measuring cup, pour most of it over the pork reserving about 1/4 of it. Move the pork around in the marinade until it’s coated, place in a baking dish and refrigerate for 5 hours or overnight. Move the bag around every few hours to make sure the pork is getting covered in the marinade. Keep the reserved marinade in a container.
About 30-45 minutes before you’re ready to grill, pull the pork (so it can come to room temp) season it with salt and pepper and brush on some of the marinade from the bag. Light the grill and place your grill pan on the grill over indirect heat for 15-20 minutes so it gets nice and hot. place pork in the pan and close the lid to the grill. Meanwhile, drizzle the peaches with olive oil and honey and top with the fresh oregano sprigs. Once the pork has cooked for 30 minutes, turn it, add the peaches around the sides of the pan and cook another 20-30 or until a thermometer inserted into the thickest part of the pork reads 150F. Let the pork rest under foil for 10 minutes. In a small saucepan, heat the extra 1/4 cup of marinade over medium low heat on the stove. Slice the pork and serve with peaches and a drizzle of marinade.