Directions:
- Season tenderloin with garlic salt, black pepper, Cavendar's Greek seasoning, ground ginger and thyme. Set aside. Or you can choose to pick a tenderloin that already has a marinade on it or use half the puree below in a ziplock bag with tenderloin and refrigerate for 30-60 minutes. Peel four peaches and chop. Melt butter and add peaches, sugar and wine. Simmer covered at low heat until syrupy- then remove lid and simmer 5 more. In nonstick pan with 1 tablespoon oil(optional) heated at med-low add onions toss frequently so not to burn. Once peach mixture has slightly cooled add half to a processor and combine with dash s&p, fig preserves, mustard, vinegar, Worchestershire and honey. (OPTION:Use half for marinade). Add the other half to the caramelized onions and set aside for serving. Turn grill burners on high and brush clean. Reduce temp to med-low. Add oil to paper towel and wipe both top and bottom levels. Add tenderloin to lower level and peaches to top level -cut side down. Close lid and cook for 3 minutes. Then turn pork and brush with puree mixture. Turn peaches clockwise one half turn. Cook pork 3 minutes. Turn peaches skin side down. Continue turning and brushing with mixture every 2-3 minutes until desired doneness. Same with peaches but watch close not to burn. Suggest removing pork when it reaches med-rare and letting it rest for 5 minutes before slicing. THE PERFECT MEDIUM! Slice peach halves into thirds or forths and serve as a side. Slice pork in thick bias cut pieces and top with peach and onion marmalade. Note: Marmalade can be made 1 day ahead and chilled, then reheated to serve. When you can't find fresh peaches, use frozen; they work well.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 333.16 Kcal (1395 kJ) | ||
| Calories from fat | 41.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.61g | 7% | |
|---|---|---|---|
| Cholesterol | 87.15mg | 29% | |
| Sodium | 98.36mg | 4% | |
| Potassium | 974.12mg | 21% | |
| Total Carbs | 45.02g | 15% | |
| Sugars | 38.29g | 153% | |
| Dietary Fiber | 4.87g | 19% | |
| Protein | 28.95g | 58% | |
| Vitamin C | 18mg | 30% | |
| Iron | 1.5mg | 8% | |
| Calcium | 29.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 77.96 Kcal (326 kJ) | ||
| Calories from fat | 9.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.08g | 7% | |
|---|---|---|---|
| Cholesterol | 20.39mg | 29% | |
| Sodium | 23.01mg | 4% | |
| Potassium | 227.94mg | 21% | |
| Total Carbs | 10.53g | 15% | |
| Sugars | 8.96g | 153% | |
| Dietary Fiber | 1.14g | 19% | |
| Protein | 6.77g | 58% | |
| Vitamin C | 4.2mg | 30% | |
| Iron | 0.4mg | 8% | |
| Calcium | 7mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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