Grilled Pork Tenderloin With Peaches

Grilled Pork Tenderloin With Peaches (Rachel Johnson)

Grilled Pork Tenderloin with Peaches

This easy, quick main course will receive rave reviews.



1 pork tenderloin (about 1 1/2 pounds)

2 tablespoons olive oil, divided

1 teaspoon kosher salt

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon Italian seasoning

1/2 teaspoon black pepper

4 large, ripe (firm) peaches, halved with pits removed

1 jalapeño pepper, sliced (optional)

2 tablespoons fresh lemon juice

Fresh basil for serving

1. Preheat grill to medium-high heat, making sure to
clean grates.

2. Trim tenderloin, if necessary, removing silver skin. Drizzle with 1 tablespoon olive oil; rub with salt, garlic powder, onion powder, Italian seasoning and pepper.

3. Grill 5 to 7 minutes on each side or until interior temperature reaches 145°F.

4. Transfer to a cutting board; allow to rest.

5. Brush peaches with remaining olive oil; grill, flesh side down, 4 to 5 minutes or until grill marks form. Flip; grill another 5 minutes.

6. Allow peaches to cool (about 5 minutes); cut into rough chunks. Toss with jalapeño pepper (optional) and fresh lemon juice; serve with the sliced pork and torn, fresh basil.


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