Grilled Pork Tenderloin and Peaches

       I got this recipe from our friend when we went to their house for a dinner. She told us that she got the recipe also in one of the magazines which I can't remember the name. I made this recipe for few times now and I really like it. In fact last christmas when we invited my brother-in-law and his girlfriend in our house, we served them with this grilled pork tenderloin and peaches.

Note: Read the entire recipe before making it

Grilled Pork Tenderloin and Peaches

Ingredients:

3 tbsp.  Canola oil

2 tbsp.  fresh rosemary - finely chopped

Coarse Black Pepper

1 pork tenderloin

Kosher salt

Peach Glaze

Rosemary sprigs for garnish

     Whisk the oil, rosemary and pepper together. Add meat - let sit covered 1 to 8 hours in refrigerator.  Heat grill to high. Remove pork from refrigerator 20 minutes prior to grilling. Salt liberally.

      Grill on all sides until golden brown and slightly charred, about 2 minutes each side.  Brush with peach glaze, continue grilling until temperature reaches 145°F (in center of meat).

    Remove to cutting board. Tent with foil for ten minutes.  Slice into 1/2 inch thick pieces. Place on platter with peaches, add glaze.  

Note:  I used a ziplock bag instead of a container to store the pork tenderloin with the marinade because it is easier for me to let the marinade be on the pork all the time. I just turned the bag upside down for several times.

Peaches

Ingredients:

1  cup  red wine vinegar

¼  cup water

½  cup clover honey

Salt and fresh pepper

3  slightly under ripe peaches, halved, pitted, sliced (or if peaches are not in season, I used a jar of peaches in syrup I bought from Trader Joe's)

     Bring vinegar, water, honey, salt and pepper to simmer over medium heat. Add peaches, cook, stir until slightly soft, about five minutes.

     Remove peaches. Continue cooking the liquid until slightly reduced, about 5 minutes. Transfer half the glaze to a small bowl to use for basting.