RECIPE: GRILLED PORK TENDERLOIN AND PEACHES

Our Basecamp registered dietitian, Jamie, brings you easy-to-follow tips and tools to help you stay on your path nutritionally. Each week we rotate between live, online classes to personalized videos from Jamie and great tips to challenge you to explore new food opportunities.

Grilled Pork Tenderloin and Peaches

Ingredients:

2-3 lbs pork tenderloin (trimmed)

½ c balsamic vinegar

¼ c olive oil

2 tsp Dijon mustard

2 tsp brown sugar

2-3 sprigs fresh rosemary

Salt and pepper

4-6 fresh peaches

Directions:

For the marinade
Combine vinegar, oil, mustard, and brown sugar in a large bowl or ziplock bag

Add pork loin and rosemary, cover/seal, and let marinate for 4-24 hours in fridge, turning at least once

Remove pork loin from marinade and season with salt and pepper

Place pork loin on grill heated to medium-high heat

Grill on each side for 15-20 mins or until internal temperature reaches 145 degrees

Remove pork loin from heat and let rest for 10 minutes

For the peaches
Cut into halves or thick slices and toss with 1 tsp of olive oil

Place peaches on a hot grill, grilling for 5 minutes per side

Slice pork and top with grilled peaches

Serve and enjoy!

Tips:

Make the marinade in a large ziplock bag to save on cleanup

Fold the narrow tail of the pork loin under and secure it with twine to prevent burning

To avoid over-cooking the pork loin, use a meat thermometer to check for doneness (Medium= 145 degrees, Well= 160 degrees)

Allow pork loin to rest for at least 10 minutes prior to cutting to lock in the flavorful juices

Use ripe but firm peaches or nectarines and cut into thick wedges for ease

Serve with your favorite grilled summer vegetables such as zucchini or asparagus

Nutrition:

Per Serving (makes 6 servings): 230 calories, 21 grams protein, 8 grams total fat, 3 grams saturated fat, 12 grams carbohydrate, 2 grams fiber, 330 mg sodium.

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