GRILLED PORK TENDERLOIN & PEACHES

Grilled Pork Tenderloin & Peaches image

Number Of Ingredients 10

3 tablespoons vegetable oil (canola)
2 tablespoons fresh chopped rosemary
1/2 teaspoon coarse ground pepper
1 1/2 pounds pork tenderloin, trimmed
1 kosher salt to taste
1 reserved peach glaze from Peaches Agrodolce
1 cup Red wine vinegar
1/4 cup water
1/2 cup clover honey
3 pieces peaches,slightly under-ripe, halved, pitted, and each half sliced into quarters

Steps:

Makes PEACHES AGRODOLCE: 1. Bring the vinegar, water, honey, salt, and pepper to a simmer in a large high-sided sauté pan over medium heat. Add the peaches and cook, stirring once or twice until slightly soft, about 5 minutes. 2. Remove peaches to a plate; continue cooking the liquid until slightly reduced, 5 minutes. Transfer half of the glaze to a small bowl.
Whisk the oil, rosemary, and pepper in a baking dish. Add the pork; coat. Cover and refrigerate 1 to 8 hours.
Heat grill to high. Remove pork from the refrigerator 20 minutes before grilling. Season tenderloin liberally with salt and grill on all sides until golden brown and slightly charred, 2 minutes per side. Brush with peach glaze, cover, and continue grilling 5 minutes or until an instant-read thermometer inserted into the center of the pork reads 145°F.
Remove to a cutting board, tent with foil, and let rest 10 minutes. Slice into 1/2-inch-thick pieces. Place on a platter with the peaches; drizzle with remaining glaze. Garnish with rosemary sprigs.