Rosemary-Mustard Pork Tenderloin with Peaches

What to do after a stressful day at work? Cook with wine.

And drink it, too.

This delicious recipe from Food Network Magazine made my Friday night all better!

Each ingredient was something I love, so I knew it had to be made.

(Like the pork on a pig cutting board? The irony.
I'm a dork.)

Rosemary-Mustard Pork Tenderloin with Peaches

(printer-friendly version)

Ingredients:

2 (1 lb) pork tenderloins (or in our case, just one that weighed 1.7 lbs)

Kosher salt and freshly ground pepper

Vegetable oil or grill spray

3 firm-ripe peaches

1/2 cup dry white wine

1/2 cup water

1/3 cup packed light brown sugar

1 lemon

2 teaspoons whole-grain mustard

1/4 teaspoon chopped fresh rosemary, plus 1 or 2 small sprigs

Recipe note: this is easier and faster if you have someone to do the grilling while you work on the peaches. Keith wasn't home yet, so I did the recipe a little backwards. I did everything the recipe called for and we just started the grilling later in the process, this is pretty much what you'd have to do if you were making it alone.

Anyway, let's get on with it.

Preheat the grill to high. Pat the pork dry and season with salt and pepper. Lightly oil the grill, then grill the pork, turning, until marked, about 10 minutes.

Meanwhile, slice the peaches in half, remove the pit and cut into slices. Keep that skin on, unless it bothers you.

In a saucepan, combine the sliced peaches, brown sugar, white wine, 1/2 cup water. Over the pan, zest the entire lemon, then cut it in half and squeeze the juices over the pan.

Cover and cook for 5-7 minutes over medium-high heat until the peaches are tender.

It will look like this. And your house will smell AMAZING.

Remove the peaches with a slotted spoon and put in a bowl.

To the juices left in the pan, add 2 teaspoons of the mustard, 1/2 tsp salt and 1/4 tsp pepper and stir.

Remove 1/3 cup of the liquid left in the pan and put in a small dish. Add in 1/4 teaspoon chopped rosemary and take this out to the grill. Use this to baste the pork during the rest of its grilling process.

You'll want to grill the pork, basting it throughout, until a thermometer registers 145 when inserted into thickest part. This is the best and easiest way to determine if it's done. So, get'cha a thermometer if you don't have one.

While the grilling is finishing up, you're going to make a syrup out of what juices are left in the pan. Simmer until it starts to thinking up and then pour it over the peaches in the bowl. Add a few sprigs of rosemary.

Move the pork to a cutting board. Ahh, it's glorious.

 

Slice into medallions...

And serve with the peaches. It is outstanding! We loved it. I made sure that each piece of pork I ate had a peach on top. YUM!

I added a side salad with blackberries, raspberries, pecans and goat cheese.

Enjoy!