Grilled Balsamic Peach Pork Tenderloin - A cinnamon and spice rubbed pork tenderloin served with simply marinated and grilled balsamic peaches.
Course
Barbecue?Grilling
Prep Time30minutes
Cook Time15minutes
Total Time45minutes
Servings6servings
Calories261kcal
AuthorBarry C. Parsons
Ingredients
For the peaches
6large peacheshalved, pitted but not peeled
1/2tspcoarsely ground black pepper
1/4cupbalsamic vinegar
2tsphoneyoptional
1tspfresh thyme leavesoptional
For the pork tenderloin
2poundspork tenderloin
1tspcinnamon
1/2tspginger
1/2tspnutmeg
1/2tspChinese five spice powderor allspice
1/2tspblack pepper
1/2tspsalt
1/2tspgarlic 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.