Grilled Balsamic Peach Pork Tenderloin
As the remnants of Hurricane Cristobal pass by our shores and dump a torrent of rain on us today here in Newfoundland, the weekend promises to offer better opportunity for late summer grilling and I recommend this balsamic peach pork tenderloin get added to your menu. We made this delicious dish just the other night and thought we would have leftovers the next day. I was even planning a recipe idea for the leftover pork tenderloin but such was not to be…we cleaned the platter!
My love for summer peaches is well documented here on Rock Recipes as the search results for “peach” easily demonstrates. There are quite a number of fantastic desserts and even some savory recipes like Peach and Basil Salsa or Cranberry Peach Chutney.
This time the savory peach recipes get one more addition with this cinnamon spice rubbed grilled pork tenderloin and peaches which are simply marinated in black pepper and balsamic vinegar. It is a wonderful combination of flavors that everyone at our dinner table loved.
Tenderloin is often an underused cut of pork for quick and easy dinners, even when grilling. We slice the pork tenderloin into medallions all the time to use in stir fried meals but a whole tenderloin can be grilled in as little as 15 minutes depending on the size. One of my tips for grilling is to fold the tapered end of the tenderloin and tie it with butcher string to make it a consistent thickness and ensure more even cooking.
- For the peaches
- 6 large peaches, halved, pitted but not peeled
- ½ tsp coarsely ground black pepper
- ¼ cup balsamic vinegar
- 2 tsp honey (optional)
- 1 tsp fresh thyme leaves (optional)
- 2 pounds pork tenderloin
- 1 tsp cinnamon
- ½ tsp ginger
- ½ tsp nutmeg
- ½ tsp Chinese five spice powder (or allspice)
- ½ tsp black pepper
- ½ tsp salt
- ½ tsp garlic powder
- Place the peach halves, cut side up in a shallow dish, sprinkle with pepper and spoon the balsamic vinegar over them making sure the pit spaces are filled.
- Marinate for 15 minutes before turning the peaches over and marinating for an additional 15 minutes.
- Cook for just a few minutes on a lightly oiled grill.
- Dice the peaches and keep warm until the pork is ready.
- If you like you can toss the diced grilled peaches with a teaspoon or two of honey and some fresh thyme leaves before serving.
- Mix together all the spices, salt, pepper and garlic powder.
- Rub over the entire surface of the pork tenderloin and let it sit in the fridge while the peaches marinate.
- Grill over medium high heat, turning to cook on all sides, until the internal temperature of the tenderloin reaches 150 - 160 degrees on a meat thermometer.
- Allow the cooked tenderloin to rest at room temperature for 10 minutes before slicing and serving with the grilled peaches.