Herbed Grilled Pork Tenderloin with Peaches

Herbed Grilled Pork Tenderloin with Peaches might be just the main course you are searching for. This recipe serves 2. Watching your figure? This gluten free, dairy free, paleolithic, and primal recipe has 1249 calories, 188g of protein, and 46g of fat per serving. For $8.17 per serving, this recipe covers 55% of your daily requirements of vitamins and minerals. This recipe from Simply Recipes has 394 fans. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up herbes de provence, kosher salt, pork tenderloin, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 98%, which is amazing. Try Grilled Herb Pork Tenderloin with Grilled Peaches, Grilled Herbed Pork Tenderloin, and Pork Tenderloin with Peaches for similar recipes.

Servings: 2

Preparation duration: 30 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1 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. 2 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.3 Grill the tenderloin until until a meat thermometer inserted into the center of the thickest part reads 140°F, about 5 minutes per side. Remove and let rest while you cook the peaches. 4 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. 5 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.

 

Step by step:

1. 1 Coat the tenderloin with olive oil, then sprinkle with salt.

2. Roll the tenderloin in the herbes de Provence and set aside at room temperature for 30 minutes. 2 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.3 Grill the tenderloin until until a meat thermometer inserted into the center of the thickest part reads 140°F, about 5 minutes per side.

3. Remove and let rest while you cook the peaches. 4 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. 5 Slice the tenderloin into 1/4-inch pieces and drizzle any juices released from the cutting the meat over them.

4. Serve hot with the peaches.

Nutrition Information:

covered percent of daily need