Grilled Pork Tenderloin and Peaches

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Prep Time: 4-24 hours | Cook Time: 30 mins | Serves: 6

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

1. Combine vinegar, oil, mustard, and brown sugar in a large bowl or ziplock bag.

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

3. Remove pork loin from marinade and season with salt and pepper.

4. Place pork loin on a grill heated to medium-high heat.

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

6. Remove pork loin from heat and let rest for 10 minutes.

For the peaches

1. Cut into halves or thick slices and toss with 1 tsp of olive oil.

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

3. Slice pork and top with grilled peaches.

4. Serve and enjoy!

Notes

• 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) Calories: 230 kcals | Total Fat: 8 g | Saturated Fat: 3 g | Sodium: 330 mg | Carb: 12 g | Protein: 21 g | Fiber: 2 g.

In the Kitchen | July 2021
Basecamp Prevention + Wellness, Providence | providencebasecamp.org