Grilled Pork Tenderloin and Peaches Recipe

Name: Grilled Pork Tenderloin and Peaches
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2
Ingredients: 1 pork tenderloin; Extra virgin olive oil; 1 teaspoon kosher salt; 1 tablespoon herbes de Provence; 1 to 2 yellow peaches or nectarines, quartered or cut into thick slices

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Summer peaches, pork, grill, herbs, yum! There's something wonderful about this combination. As you know, pork plays well with fruit. Here we're pairing pork tenderloin with fresh peaches, and grilling them both for smoky goodness.

Tender as it is, pork tenderloin on its own isn't the most flavorful of pork cuts. But it lends itself to all sorts of spice rubs, in this case herbes de Provence, a mixture of herbs typical of the south of France.

Grilled Pork Tenderloin and Peaches — Elise Bauer

The mix I'm using includes thyme, rosemary, tarragon, and lavender. The floral notes of the herbs work great with both the peaches and the pork, and act as a flavor bridge between the two.

In preparing for this recipe we experimented with a few different rubs, with the herbes de Provence winning out over the others. Do you have a favorite spice rub for pork tenderloin? If so, please let us know about it in the comments.

Grilled Pork Tenderloin and Peaches

Prep Time 30 mins

Cook Time 15 mins

Total Time 45 mins

Servings 2 servings

Herbes de Provence is a mixture of dried herbs typical of the Provence area of France. The mixture I used has chervil, basil, rosemary, tarragon, garlic, lavender, marjoram, savory, thyme and parsley.

This somewhat floral herb mixture works great with the peaches and the pork. If you don't have herbes de Provence, you can use an Italian herb seasoning, or any favorite combination of dried herbs, salt, and pepper.

1 pork tenderloin
Extra virgin olive oil
1 teaspoon kosher salt
1 tablespoon herbes de Provence
1 to 2 yellow peaches or nectarines, quartered or cut into thick slices

Prep the tenderloin:

Coat the tenderloin with olive oil, then sprinkle with salt. Roll the tenderloin in the herbes de Provence and set aside at room temperature for 30 minutes.
Prepare the grill:

Prepare your grill for high direct heat on one side, and low heat on another side. A tenderloin is thick on one end and thin on the other. You will want to cook the thinner end on the cooler side of the grill while the thicker end is on the hot part o the grill.
Grill the tenderloin:

Grill the tenderloin until until a meat thermometer inserted into the center of the thickest part reads 135°F, about 5 minutes per side. Remove and let rest while you cook the peaches.

Elise Bauer
Grill the peaches:

Paint the peaches with a little olive oil and grill on high direct heat for 1-2 minutes per side, just enough to get some good grill marks.

Elise Bauer
Serve:

Slice the tenderloin into 1/4-inch pieces and drizzle any juices released from the cutting the meat over them. Serve hot with the peaches.

Nutrition Facts (per serving)
261	Calories
9g	Fat
34g	Carbs
14g	Protein

Nutrition Facts
Servings: 2
Amount per serving
Calories	261
% Daily Value*
Total Fat 9g	12%
Saturated Fat 2g	8%
Cholesterol 31mg	10%
Sodium 655mg	28%
Total Carbohydrate 34g	12%
Dietary Fiber 5g	19%
Total Sugars 29g
Protein 14g
Vitamin C 24mg	120%
Calcium 35mg	3%
Iron 2mg	10%
Potassium 863mg	18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.