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Starfield Vineyards

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Grilled Balsamic Peach Pork Tenderloin

Grilled Balsamic Peach Pork Tenderloin
Recipe Date:
August 16, 2019
Serving Size:
Cook Time:
Imperial (US)
  • 4 large peaches, halved, pitted but not peeled
  • 1/2 tsp coarsely ground black pepper
  • 1/4 cup balsamic vinegar
  • 2 tsps honey (optional)
  • 2 tbsps freshly chopped rosemary
  • 1 tsp fresh thyme leaves (optional)
  • 2 lbs pork tenderloin
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp Chinese five spice powder (or allspice)
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1/2 tsp garlic powder

To marinate and grill the peaches

  • Place the peach halves, cut side up in a shallow dish, sprinkle with pepper and spoon the balsamic vinegar over them making sure the pit spaces are filled.
  • Marinate for 15 minutes before turning the peaches over and marinating for an additional 15 minutes.
  • Cook for just a few minutes on a lightly oiled grill.
  • Dice the peaches and keep warm until the pork is ready.
  • If you like you can toss the diced grilled peaches with a teaspoon or two of honey and some fresh thyme leaves before serving.

For the pork tenderloin

  • Mix together all the spices, salt, pepper and garlic powder.
  • Rub over the entire surface of the pork tenderloin and let it sit in the fridge while the peaches marinate.
  • Grill over medium high heat, turning to cook on all sides, until the internal temperature of the tenderloin reaches 150 - 160 degrees on a meat thermometer.
  • Allow the cooked tenderloin to rest at room temperature for 10 minutes before slicing and serving with the grilled peaches.

Download a printable PDF of this recipe.

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