Grilled Balsamic Peach Pork Tenderloin
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Grilled Balsamic Peach Pork Tenderloin. Only 261 calories! Quick, delicious, spice rubbed pork tenderloin, served with marinated, grilled balsamic peaches.
The remnants of Hurricane Cristobal is passing by our shores and dumping a torrent of rain on us today here in Newfoundland. However the weekend promises to offer better opportunity for late summer grilling.
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 savoury recipes like Peach and Basil Salsa or Cranberry Peach Chutney.
This time the savoury peach recipes get one more addition with this cinnamon spice rubbed grilled pork tenderloin. The peaches are simply marinated in black pepper and balsamic vinegar. It is a wonderful combination of flavours 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.
One of my tips for grilling is to fold the tapered end of the tenderloin. I tie it with butcher string to make it a consistent thickness and ensure more even cooking.
Originally published Aug 2014. Updated Sept 2020.
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Grilled Balsamic Peach Pork Tenderloin
Grilled Balsamic Peach Pork Tenderloin - A cinnamon and spice rubbed pork tenderloin served with simply marinated and grilled balsamic peaches.
Ingredients
- For the peaches
- 6 large peaches, halved, pitted but not peeled
- ½ teaspoon coarsely ground black pepper
- ¼ cup balsamic vinegar
- 2 teaspoon honey, optional
- 1 teaspoon fresh thyme leaves, optional
For the pork tenderloin
- 2 pounds pork tenderloin
- ½ teaspoon ginger
- ½ teaspoon nutmeg
- 1 teaspoon cinnamon
- ½ teaspoon black pepper
- ¼ to ½ teaspoon Chinese five spice powder, or allspice
- ½ teaspoon salt
- ½ teaspoon garlic powder
Instructions
To marinate and grill the peaches
- 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.
For the pork tenderloin
- 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.
Nutrition Information
Yield
6Serving Size
1 gAmount Per Serving Calories 261Total Fat 5gSaturated Fat 1gUnsaturated Fat 0gCholesterol 98mgSodium 275mgCarbohydrates 19gFiber 2gSugar 16gProtein 32g
All of a sudden, I can't copy and past your great recipes to Windows, and then to my appropriate flash drive, i.e. Entrees, Appetizers, deserts, etc,. Do you know why? Thanks. PS. Married to a girl from Red Bay, Labrador.
There was an issue yesterday but it's been resolved. You can also copy from the "print" page if there's an issue. Barry.
Could this be roasted in the oven?
Yes, but I would sear the outside first, then open roast the pork on a rack. Use a meat thermometer to take the pork to 155 degrees F, then let it rest for 10 minutes before slicing. Pork tenderloin does not take a long time to roast once it has been seared. Around 25 minutes in a hot oven depending on the size of the loin.
Delicious. New twist using peaches rather than apples. My three children asked for more. High Five! Thanks for the recipe.
It's always the best sign of a good recipe when the kids ask for more!
Barry. This looks delicious. I am going to make it for the bbq. I'm interested in what you would serve this with that would accompany the sweetness of the meat? Thanks !
We mostly just have garden salad.
Great recipe, extremely tasty! Thank you.