I got three days off work and had a little getaway with my boyfriend to his parents’ cabin in Winter Park. I love to cook, so I snagged this opportunity to do some outdoor mountain grillin’.
I even shopped at the pricey Whole Foods to buy colorful produce and fancy meat for the occasion. When I asked the clerk behind the meat counter what cut of pork would grill up well with peaches, he of course suggested the tenderloin… (at $14.99 a pound, versus the 6.99/lb loin or chop.) I gave in.
Three pages into Google search results, I finally found a grilled pork with peaches recipe I liked. As usual, I about doubled the ingredients and added way more spices.
Here is how I went about it:
I marinated the pork tenderloin the day before we left in:
Juice from half a lemon
A handful or brown sugar, plus a few squeezes agave nectar
2 tbs crystallized ginger (the recipe called for fresh)
1 dash cayenne pepper
about 1 tsp yellow mustard
about 1 tsp molasses (substitute for bourbon, which many bbq sauce recipes call for)
about ¼ C unsweetened Bhakti chai (sold at Whole Foods in Boulder, very spicy)
I threw the marinated pork on the grill about 10 minutes before adding the peaches, which were cut into sixths, and sprinkled with brown sugar. I turned it about every 5 minutes, browning all four sides.
Total cook time ended up to be about 25 min. which was longer than the guy at Whole Foods had recommended, but it was done to my liking, still slightly darker in the middle and ever so tender.
Finally, I plated it it all up with a mixed green salad topped with Arla Saga Classic Blue-brie cheese and a thick, sweetly-reduced fig balsamic vinegar. It was outstanding.
This meal is healthy, summery, yet bursting with flavor. Even without the starch element in the meal, the boyfriend admitted it was filling and satisfying. Eating a bite of pork with peach on top is divine. Copy mine or make your own adjustments! Enjoy!
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