Brown Sugar and Soy Glazed Pork Tenderloin With Grilled Peaches

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READY IN: 43mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 3
    tablespoons balsamic vinegar
  • 3
    tablespoons brown sugar
  • 3
    tablespoons soy sauce
  • 1
    (2 lb) pork tenderloin, twin pack
  • 1
    teaspoon salt
  • 3
    ripe medium peaches, each cut in half and pitted
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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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