Sally's Recipe of the Week: Pork and Peaches

Pork with Peaches
Serves 2


Here is what you will need:

2 pound pork tenderloin or 2 one pound tenderloins (or you could use turkey)
3 peaches (you want them ripe but still firm)
1 lemon
2 sprigs of fresh rosemary plus 1/2 tsp chopped
1/2 cup dry white wine
1/3 cup light brown sugar
vegetable oil
1 TBS brown or coarse grain mustard
kosher salt and black pepper

Let's prep our ingredients. Pit and slice the peaches. Chop up the rosemary, leaving the two sprigs whole. Using a vegetable peeler, peel off large strips of lemon rind from lemon.

Lightly oil your grill pan, or if you don't have one heavy duty fry pan, then heat  on medium high. Pat the pork dry.


If using one 2 pound pork, slice it down the center to make two loins.  Then lightly brush with olive oil and season with salt and pepper.  Make sure the pork is room temperature, not cold. 

Combine the peaches, brown sugar, 1/2 cup water and wine into a saucepan. Add in the lemon zest. Hint: Count the amount of zest strips you put in so when it comes time to take them out you'll know how many you put in. No one will enjoy eating a big strip of lemon zest!) Add juice from 1/2 of the lemon.
Cover and let cook on medium high heat for about 5 minutes. Check and see how peaches are doing, may need a few minutes more. You want the peaches soft but not falling apart our mushy.

Place the pork on the grill and cook about 5 minutes per side.

While the pork is cooking remove peaches from sauce and set aside.

Then add the rosemary sprigs to the sauce along with the mustard and 1/2 tsp salt and 1/4 tsp pepper.
Let it simmer.

While the sauce is simmering, remove 1/3 cup from pot and put in a bowl, add the chopped rosemary to bowl.

Use the sauce in the bowl to baste the pork. Continue to grill the pork, basting and turning frequently.

When the basting is done, turn the heat down a bit and cover pork with foil. Roast for about 5 more minutes. Check the pork, remember it's OK if pork is a light pink. Remove pork and set on cutting board and cover with that foil. Let the pork rest for 10 minutes before slicing. (My cheat is I slice a little piece off the end!)

Remove the rosemary and lemon zest from the sauce on the stove. Discard them, they completed their mission! Taste your sauce. Add salt or pepper if needed. Let the sauce thicken up a bit.  Remove from heat and add another squeeze of lemon juice if you like from your leftover half or slice it and serve it with your pork.


Add the peaches back to the sauce pan and let them warm up.


Using a slotted spoon, spoon peaches to the plate, add the sliced pork and a side of rice or cauliflower rice. Drizzle the sauce over the pork and your side. Enjoy!

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