Grilled Rosemary Ginger Pork Tenderloin And Peaches Food

ROSEMARY-MUSTARD PORK WITH PEACHES

Steps:

• Preheat a grill to high. Pat the pork dry and season with salt and pepper. Lightly oil the grill, then grill the pork, turning, until marked, about 10 minutes.
• 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, 5 to 7 minutes. Transfer to a bowl with a slotted spoon.
• Add the mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper to the juices in the pan. 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. 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. Return the peaches to the pan along with the rosemary sprigs. Slice the pork and serve with the peaches.
• Per serving: Calories 376; Fat 8 g (Saturated 3 g); Cholesterol 147 mg; Sodium 181 mg; Carbohydrate 26 g; Fiber 1 g; Protein 49 g

GRILLED ROSEMARY GINGER PORK TENDERLOIN AND PEACHES

Steps:

• Whisk together the oil, vinegar, ginger, rosemary, sugar substitute, salt, pepper, and pepper flakes in a bowl. Transfer half of the marinade to a gallon-sized sealable plastic bag with the pork. Marinate the pork in the refrigerator for at least 2 hours and up to 12 hours. Refrigerate the remaining marinade.
• When ready to cook, build a charcoal fire or preheat gas grill
• Remove pork from the bag and discard the used marinade. Place the tenderloins on the grill and cook, turning once, until cooked medium rare or when an instant-read thermometer stuck in the thickest part reads 145 degrees F, about 10 minutes. Transfer the pork to a cutting board, cover loosely with foil, and let rest for 5 minutes. Cut each tenderloin into 8 slices on the diagonal.
• Meanwhile, toss peach and tomato halves in a bowl with the unused reserved marinade. Place them cut side down on the grill, and cook until lightly browned but still firm, about 4 minutes. Transfer to the cutting board and cut each peach half into thirds.
• To serve, fan 3 radicchio lettuce leaves on each of 4 plates. Place 1/4 of the romaine in the center of each. On 1 side of each plate, place 4 slices of pork and on the other side, place 3 wedges of peach and 2 tomato halves. Sprinkle with the cheese and drizzle each plate with 2 tablespoons of the reserved marinade. Garnish each plate with a rosemary sprig and serve.

5-INGREDIENT GRILLED PORK TENDERLOIN WITH PEACHES

Steps:

• Combine the ginger, 2 tablespoons vinegar and 1 tablespoon high-heat cooking oil, like canola, in a large resealable plastic bag. Sprinkle the pork with freshly ground black pepper and seal in the bag, squeezing out as much air as possible. Refrigerate at least 4 hours, or preferably overnight.
• When ready to cook, move the pork to the counter to bring it to room temperature. Preheat the grill for cooking over medium heat (350 to 400 degrees F).
• Cut the peaches in half crosswise around the pit (not through the stem) for easier release. Twist the halves in opposite directions to release the flesh from the pit. Twist the pit out of the peach, cutting tightly around the pit with a paring knife, if necessary. Drizzle the peaches cut-side up with the remaining 2 teaspoons vinegar.
• Drain off the marinade and sprinkle the pork with 1/4 teaspoon salt. Rub the grill grates lightly with oil and grill the pork until it has nice grill marks and releases easily from the grill, about 8 minutes.
• Turn the pork and cook another 5 minutes. Once more, turn to another side and cook an additional 5 minutes. Remove the pork and cover it loosely with foil. Allow to rest 5 to 10 minutes to let the juices redistribute.
• Meanwhile, place the peaches on the grill cut-sides down and cook until they have nice grill marks, release easily from the grill and are softened, 8 to 10 minutes.
• Sprinkle the pork and peaches with basil and additional salt and pepper to taste. Slice and serve.

PORK TENDERLOIN WITH PEACHES

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain bacon slices on paper towels. Reserve drippings in the skillet.
• Dry pork tenderloin with paper towels and season both sides with salt, pepper, and 1/4 teaspoon ground ginger.
• Increase heat to medium-high and brown tenderloin in the bacon drippings on all sides, 5 to 7 minutes. Removed browned tenderloin from skillet, transfer to a plate, and keep warm.
• Reduce heat to medium. Add onion slices to the same skillet and stir until onions are soft and beginning to take on some color, 3 to 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
• Add sliced peaches, chicken broth, orange juice concentrate, and remaining ground ginger. Bring to a boil and return tenderloin to the skillet. Pile peaches on top of the meat, cover, reduce heat to simmer, and cook until pork is slightly pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Arrange pork and peaches on a serving platter.
• Meanwhile, combine fish sauce, water, and cornstarch in a small bowl and stir until there are no lumps. Increase heat to medium and bring skillet contents back to a boil. Add cornstarch mixture to the liquid in the skillet and stir quickly until sauce is bubbly and thickened, about 5 minutes.
• Pour sauce over pork and peaches. Crumble up cooked bacon and sprinkle over the peaches. Garnish with parsley, if desired, and serve warm.

GRILLED PORK TENDERLOIN WITH SPICY PEACH GLAZE

Steps:

• Heat the grill to medium hot.
• In a medium mixing bowl, combine the preserves, garlic, olive oil, soy sauce, dry mustard, cayenne pepper, salt and black pepper, and mix well to combine.
• Sprinkle the tenderloins with additional salt and pepper and place on the grill. Cook about 10 minutes on each side before brushing the upturned side with the glaze. Continue cooking for another 10 to 12 minutes, turning every 3 to 5 minutes and brushing each upturned side with glaze every time, until the meat is cooked through. Move the pork to a cooler part of the grill if it starts to get too dark before it is cooked through.
• Place the peach halves on the grill, cut-side down, and grill 2 minutes. Turn, and brush the tops with the glaze. Grill 3 ro 5 minutes more, until the peaches are soft and the cavities fill with juices. Transfer the cooked pork and peaches to a serving plate & serve immediately.

GRILLED ROSEMARY-GINGER PORK

Steps:

• In a zip-style plastic bag, add olive oil, lemon juice, ginger, balsamic, rosemary, soy sauce, cumin, and pepper.
• Close bag and thoroughly combine.
• Reopen bag and add pork.
• Reseal the bag and completely coat the pork.
• Place in refrigerator for at least 1 hour to allow for marination.
• To cook, simply place on a medium heat grill (turn occasionally) for approximately 10 - 15 minutes.

GRILLED PORK TENDERLOIN WITH FRESH PEACH AND GINGER SAUCE

Steps:

• Heat oil in heavy medium saucepan over medium-high heat. Add onion and sugar. Sauté until onion is golden, about 6 minutes. Mix in wine and next 5 ingredients. Cook 1 minute longer. Remove from heat. Cool sauce completely.
• Place pork in large resealable plastic bag. Pour 1 cup sauce over pork. Seal and refrigerate at least 6 hours or overnight, turning meat occasionally. Cover remaining sauce separately and refrigerate.
• Prepare barbecue (medium heat). Remove pork from marinade; discard marinade. Grill pork until meat thermometer inserted into center registers 155°F, turning often, about 35 minutes.
• Meanwhile, boil remaining sauce in heavy medium saucepan until reduced by half, about 5 minutes. Add peaches. Stir until heated through, about 1 minute. Slice pork and arrange on platter. Spoon some sauce over. Top with chives. Pass remaining sauce separately.

GRILLED PORK TENDERLOIN WITH GINGER PEACH SAUCE

Steps:

• In a medium saucepan heat oil over medium heat.
• Add onion and sugar, sautéing until onion is golden, about 6 minutes.
• Add next 6 ingredients.
• Cook 1 minute then remove from heat.
• Put the pork in a large freezer bag.
• Pour 1 cup sauce over pork.
• Seal and refrigerate at least 6 hours or overnight.
• Turn pork now and then.
• Cover and refrigerate the remaining sauce.
• Prepare BBQ to medium heat.
• Remove pork from marinade and discard marinade.
• Grill pork until internal temperature registers 155°F turning frequently, about 35 minutes.
• Meanwhile, in a heavy medium saucepan, boil remaining sauce until reduced by half, about 5 minutes.
• Add peaches.
• Stir until heated through, about 1 minute.
• Slice pork, arrange on platter, and spoon some of the sauce over.
• Top with chives.
• Serve.
• Pass remaining sauce at the table.