Grilled pork tenderloin with peaches and mustard-rosemary sauce
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 2
Complexity: easily
Servings: 2
Nutritional value per serving:
Calories 376, total fat 8 G., saturated fats G., proteins 49 G., carbohydrates 26 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 376, total fat 8 G., saturated fats G., proteins 49 G., carbohydrates 26 G., fiber G., cholesterol mg, sodium mg, sugar G.
Pork pairs beautifully with juicy fruits, like peaches. Grilled pork tenderloin is incredibly delicious. Rosemary adds even more flavor, and mustard adds a piquant touch. Furthermore, the combination of mustard and the sweetness of the peach and sugar makes this dish unique and inimitable.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Two de-veined pork tenderloins, 450g each.
- 3 ripe peaches, sliced into wedges
- 1/2 cup dry white wine
- 1/3 cup brown sugar
- 1 lemon
- 2 tsp whole grain mustard
- 1/4 teaspoon chopped rosemary or 2 small sprigs
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Cooking the dish according to the recipe:
- Heat the grill to high. Pat the pork dry and season with salt and pepper. Lightly oil the grill, then grill the pork, turning occasionally, for 10 minutes, until grill marks appear.
- Meanwhile, combine the peaches, wine, brown sugar, and 1/2 cup water in a saucepan. Zest the lemon with a vegetable peeler and add it to the saucepan; squeeze in the lemon juice. Cover and cook over medium heat for 5-7 minutes, until the peaches are tender. Transfer them to a bowl with a slotted spoon.
- Add mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper to the remaining cooking liquid in the saucepan. Transfer 1/3 cup of the cooking liquid to a small bowl and toss with chopped rosemary; baste the pork and continue roasting for 10 to 15 minutes, or until a thermometer inserted into the thickest part of the pork registers 140°F (60°C). Transfer the pork to a cutting board.
- Meanwhile, simmer the remaining liquid in the saucepan for 3 minutes, until it reaches a syrupy consistency. Remove from heat and season with salt. Return the peaches and rosemary sprigs to the saucepan. Slice the pork and serve with the peaches.
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