Hi Everyone,
The other day, I had to do the good old refrigerator clean up to make room for some groceries. As I was looking, it seems I have accumulated quite a few peaches. I think produce must grow in my fridge because I have an overabundance of apples and carrots too!! I don’t recall buying them either! Anyway, I used the peaches in a recipe, that I will share with you later and I was happy that they were all gone. Now my fridge has more room, Yah!! Then all of a sudden a bang on the fence happened. The lady next door, who doesn’t speak English, said here, then walked away. It was a HUGE bowl of peaches. She must have given us about 50 peaches. Jeepers, what do I do with them all? I don’t have room to store them either! Well, I guess its peach recipes to the rescue, so needless to say, I have a peach recipe for you! But don’t worry, it’s easy, and mighty delicious!
This is my Grilled pork tenderloin with an herb crust, grilled peaches and an apple balsamic glaze (that’s the green in the picture). Yum, this was good! This is one of those under 30 minute meals, that is healthy and loaded with flavor!!! For the herb crust I used Herb de Provence that I bought when I was in Paris last year. I love this herb, but my Husband doesn’t. He ate his dinner but wasn’t thrilled with the herb. I think it’s because it has rosemary in it and he is not a rosemary fan at all, but I love it. You can get Herb de Provence at the grocery store, so don’t worry you don’t have to fly to Paris to get it, unless you want too. Hey, I’ll go with you if you want company!
I left the peaches pretty much unflavored because they have enough flavor on their own. I just sprayed them with cooking spray before putting them on the grill. I have to laugh when my Husband saw peaches on the plate, he was like I ate 4 peaches for lunch. Opps, I have to use them, I suppose I could freeze them? For the green in the picture I used STAR Fine Foods Balsamic Glaze in Apple. Don’t let the green color fool you it tastes amazing. The balsamic glaze is a perfect complement to the pork and peaches. I served my dinner with some fresh green beans and some grilled bread. This is such a simple and wonderful summer meal and perfect for weeknight grilling.
- 1lbs. pork tenderloin
- 1 tsp. extra virgin olive oil (I used STAR)
- ¼ tsp. salt
- 1 Tbsp. Herbes de Provence
- 2 yellow peaches, pitted, quartered
- Cooking Spray
- 1 tbsp. STAR Creamy Balsamic Glaze Apple flavor
- Turn grill to medium heat.
- Rub the olive oil all the over pork tenderloin; sprinkle with salt and rub on Herbes de provence. Let pork rest at room temperature for 15 minutes.
- Place pork on grill and cook each side for about 5 minutes, until internal temperature reaches 140 degrees (about 20 minutes). Once pork is cooked through, set on a plate and cover with foil.
- Meanwhile,spray the peaches with cooking spray and place on grill. Cook each side for about 2 minutes, until slightly softened and the peaches have grill marks.
- Cut the pork into slices and serve with warmed peaches and a drizzle of balsamic glaze.
I really enjoyed this dish! I think my favorite part was the crust on the tenderloin. I love the flavor, it kind of reminds me of something my grandmother would make. It’s just a wonderful, aromatic flavor. I recommend picking some up next time you’re at the store.
Now that I kind of cleaned the refrigerator, I need to clean the rest of the kitchen. It seems like my kitchen can never stay clean. I think it’s time to re-arrange to cupboards again too! Ugh…
Have a great day!
Toodles,
Jennifer
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