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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 package(s) pork tenderloin |
6 whole(s) peach med-large |
2 tablespoon(s) fig preserves |
1/2 bulb(s) onion thinly sliced |
2 tablespoon(s) dijion mustard |
2 tablespoon(s) white wine vinegar |
1/4 cup(s) dry white wine |
1/2 teaspoon(s) worchestershire sauce |
2 tablespoon(s) honey |
1-5 dash(es) garlic salt |
1-5 dash(es) fresh ground pepper |
1-5 dash(es) cavendar's greek seasoning |
1-5 dash(es) ground ginger |
1-5 dash(es) dried or ground thyme |
2 teaspoon(s) butter |
1/4 cup(s) sugar |
1 tablespoon(s) evoo |
Directions:
1. 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.
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