Brown Sugar and Soy Glazed Pork Tenderloin With Grilled Peaches
- Ready In:
- 43mins
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 44.37 ml balsamic vinegar
- 44.37 ml brown sugar
- 44.37 ml soy sauce
- 907.18 g pork tenderloin, twin pack
- 4.92 ml salt
- 3 ripe medium peaches, each cut in half and pitted
directions
- Prepare outdoor grill for covered direct grilling over medium-low heat.
- Meanwhile, in microware-safe 2-cup liquid measuring cup or medium bowl, combine vinegar, brown sugar and soy sauce.
- Heat soy mixture in microwave oven on High 3 to 4 minutes or until reduced by half.
- Pat tenderloins dry with paper towels.
- With 5 pieces of string (each about 6 inches long), tie together pork tenderloins; sprinkle with salt.
- Place tenderloins on hot grill rack. Cover grill and cook tenderloins 20 minutes, turning to brown all sides.
- Place peach halves on grill rack.
- Cook peaches and tenderloins, uncovered, 8 to 10 minutes longer, brushing all sides frequently with soy mixture. Cook until peaches brown and soften slightly and pork reaches an internal temperature of 145F (center should still be slightly pink).
- Place peaches on cutting board; cut into bite-sized pieces, then transfer to small serving bowl. Remove strings from tenderloins.
- Cut tenderloins into 1/4-inch slices; top with peaches to serve.
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