Rosemary-Mustard Pork With Peaches
Rosemary-Mustard Pork With Peaches takes approximately 35 minutes from beginning to end. Watching your figure? This gluten free and dairy free recipe has 516 calories, 49g of protein, and 19g of fat per serving. This recipe serves 4 and costs $2.95 per serving. This recipe from Foodnetwork has 10 fans. A mixture of lemon, lean pork tenderloins, kosher salt, and a handful of other ingredients are all it takes to make this recipe so yummy. It works well as a beverage. With a spoonacular score of 81%, this dish is great. Users who liked this recipe also liked Pork With Peaches And Mustard, Mustard & rosemary pork chops, and Rosemary Maple Mustard Pork Roast.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 30 minutes
Ingredients:
1/2 cup dry white wine
1/4 teaspoon chopped fresh rosemary, plus 1 or 2 small sprigs
Kosher salt and freshly ground pepper
2 1-pound pork tenderloins, trimmed
1 lemon
1/3 cup packed light brown sugar
3 firm-ripe peaches, halved, pitted and cut into wedges
Vegetable oil, for the grill
2 teaspoons whole-grain mustard
Equipment:
grill
sauce pan
peeler
frying pan
slotted spoon
bowl
kitchen thermometer
cutting board
Cooking instruction summary:
Preheat a grill to high. Pat the pork dry and season with salt and pepper. Lightly oil the grill, then grill the pork, turning, until marked, about 10 minutes. Meanwhile, combine the peaches, wine, brown sugar, and 1/2 cup water in a saucepan. Remove strips of zest from the lemon with a vegetable peeler and add to the pan; squeeze in the lemon juice. Cover and cook over medium-high heat until the peaches are just tender, 5 to 7 minutes. Transfer to a bowl with a slotted spoon. Add the mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper to the juices in the pan. Transfer 1/3 cup of the liquid to a small bowl and stir in the chopped rosemary; brush onto the pork and continue grilling until a thermometer inserted into the thickest part registers 145 degrees F, 10 to 15 more minutes. Transfer to a cutting board. Meanwhile, simmer the remaining liquid in the saucepan until syrupy, about 3 minutes. Remove from the heat and season with salt. Return the peaches to the pan along with the rosemary sprigs. Slice the pork and serve with the peaches. Per serving: Calories 376; Fat 8 g (Saturated 3 g); Cholesterol 147 mg; Sodium 181 mg; Carbohydrate 26 g; Fiber 1 g; Protein 49 g Photographs by Antonis Achilleos
Step by step:
1. Preheat a grill to high. Pat the pork dry and season with salt and pepper. Lightly oil the grill, then grill the pork, turning, until marked, about 10 minutes.
2. Meanwhile, combine the peaches, wine, brown sugar, and 1/2 cup water in a saucepan.
3. Remove strips of zest from the lemon with a vegetable peeler and add to the pan; squeeze in the lemon juice. Cover and cook over medium-high heat until the peaches are just tender, 5 to 7 minutes.
4. Transfer to a bowl with a slotted spoon.
5. Add the mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper to the juices in the pan.
6. Transfer 1/3 cup of the liquid to a small bowl and stir in the chopped rosemary; brush onto the pork and continue grilling until a thermometer inserted into the thickest part registers 145 degrees F, 10 to 15 more minutes.
7. Transfer to a cutting board.
8. Meanwhile, simmer the remaining liquid in the saucepan until syrupy, about 3 minutes.
9. Remove from the heat and season with salt. Return the peaches to the pan along with the rosemary sprigs. Slice the pork and serve with the peaches.
10. Per serving: Calories 376; Fat 8 g (Saturated 3 g); Cholesterol 147 mg; Sodium 181 mg; Carbohydrate 26 g; Fiber 1 g; Protein 49 g
11. Photographs by Antonis Achilleos
Nutrition Information:
covered percent of daily need
