Grilled Rosemary-Mustard Pork with Peaches
This recipe is a calorie conscious choice that is high in protein. Using a lean cut of pork tenderloin has approximately 93 calories per 3 ounces serving.
Remember, to avoid food-borne illness it is recommended that pork is grilled to an internal temperature of 140 to 160 degrees Fahrenheit.
Check out these similar posts:
- Cherry, Almond and Wild Rice Stuffed Pork Loin
- Slow Cooker Pulled Pork with Apple and Onions
- Michigan peach season: Chipotle peach salsa with cilantro
Photo Credit: A Healthier Michigan
- (2) 1 lb. pork tenderloins, trimmed
- Kosher salt and freshly ground pepper
- Oil, for the grill
- 3 firm ripe peaches (halved, pitted and cut into wedges)
- 1/2 cup dry white wine
- 1/3 cup packed light brown sugar
- 1 lemon for zest and juice
- 2 tsp. whole-grain mustard
- 1/4 tsp. chopped fresh rosemary, plus 1 or 2 small sprigs
Rosemary-Mustard Pork with Peaches
1. Preheat a grill or grill pan to high. Pat the pork dry and season with salt and pepper.
2. Lightly oil the grill, then grill the pork, turning, until marked, about 10 minutes.
3. Meanwhile, combine the peaches, wine, brown sugar, and 1/2 cup water in a saucepan. Remove strips of zest from the lemon with a vegetable peeler and add to the pan; squeeze in the lemon juice. Cover and cook over medium-high heat until the peaches are just tender, about 5 to 7 minutes.
4. Transfer to a bowl with a slotted spoon. Add the mustard, 1/2 tsp. salt and 1/4 tsp. pepper to the juices in the pan.
5. Transfer 1/3 cup of the liquid to a small bowl and stir in the chopped rosemary; brush onto the pork and continue grilling until a thermometer inserted into the thickest part registers 145 degrees F, 10 to 15 more minutes.
6. Transfer to a cutting board. Meanwhile, simmer the remaining liquid in the saucepan until syrupy, about 3 minutes. Remove from the heat and season with salt.
7. Return the peaches to the pan along with the rosemary sprigs. Slice the pork and serve with the peaches. Enjoy!