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Grilled Pork Tenderloin and Peaches
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“Do I dare to eat a  peach?” asked T.S. Eliot, in a poem which pondered the joys of a life lived fully. WE say YES. Though the juice may dribble down your chin and soil your shirt, the taste will be worth it. That pale, sweet, slightly tangy flesh, yielding easily to the bite, is the very essence of sunlit summer days.Peaches are stone fruit, cousins to the almond, first cultivated in China ages ago, but that doesn’t matter to you now. It is warm. The sky is full of bird song. Leaves in the trees in your backyard are softly shushing one another. Go on. Eat the peach. 
serves 2

Ingredients

1 pork tenderloin

Olive oil

1 teaspoon sea salt

1 teaspoon pepper

3 peaches, halved and pitted

½ cup maple glazed pecans (from the bulk department), chopped

½ cup coconut nectar (honey or agave syrup also works

¼ cup balsamic vinegar

¼ teaspoon dried sage

1/8 teaspoon black pepper

Pinch of salt

5 ounces baby arugula

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Grilled Pork Tenderloin and Peaches
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!

Directions

1. Coat the tenderloin with olive oil and sprinkle with salt and pepper; set aside at room temperature for 30 minutes.

2. In a small saucepan, heat the coconut nectar, balsamic vinegar, sage, black pepper and salt over low heat. Stir to combine and simmer, stirring occasionally, until the mixture is slightly thickened and syrupy, about 10 minutes. Remove from the heat and let the syrup cool a bit – it will continue to thicken as it cools.

3. Prepare your grill with high direct heat on one side and low heat on the side. A tenderloin is thick on one end and thin on the other. You will want to cook the thinner end on the cooler side of the grill while the thicker end is on the hot part of the grill.

4. Brush a little olive oil on the cut sides of the peaches. Place the peaches on the grill, cut side down and grill until softened and grill marks appear, flipping to each cut side, about 4 to 5 minutes.

5. Grill the tenderloin until a meat thermometer inserted into the center of the thickest part reads 140°F, about 8 minutes per side. Remove and let rest.

6. Place arugula on a serving platter. Slice the rested tenderloin into ¼ inch thick slices. Arrange on top of arugula, place grilled peaches and pecans on top of tenderloin and drizzle balsamic syrup dressing on top of everything. 

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