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Peach-Balsamic Glazed Pork LoinPeach-Balsamic Glazed Pork Loin
Peach-Balsamic Glazed Pork Loin
Peach-Balsamic Glazed Pork Loin
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Recipe - Frankston #713
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Peach-Balsamic Glazed Pork Loin
0
Servings4
0
Ingredients
1 pork loin, trimmed of excess fat and silver skin
4 tablespoons balsamic vinegar, divided
2 tablespoons olive oil
Generous pinch of salt and cracked black pepper
2 cloves garlic, minced
2 tablespoons fresh thyme leaves, minced
3 peaches
2 tablespoons honey
Directions
  1. Place the tenderloin on a baking dish and add two tablespoons of balsamic, the olive oil, salt, pepper, garlic and thyme. Rub into the pork loin. Marinate for at least four hours or overnight.
  2. Peel the peaches. Slice two of the peaches and set aside. Puree the remaining peach and combine with the honey and remaining balsamic vinegar.
  3. Heat a grill to high. Add the pork to the grill and drizzle over the top any remaining juices or marinade from the bottom of the pan. Turn grill to low baste with the peach-balsamic sauce and close. Let cook for five minutes before turning. Meanwhile, skewer the peach slices and add to the grill. Continue to cook and turn the pork while basting, every few minutes. Remove peaches once they soften and caramelize.
  4. When a meat thermometer inserted into the thickest part of the pork reads 145 degrees remove the pork from the grill. Let rest for five to ten minutes before slicing. Serve pork on a bed of thyme with the grilled peaches scattered around the platter.
0 minutes
Prep Time
0 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
1 pork loin, trimmed of excess fat and silver skin
Not Available
4 tablespoons balsamic vinegar, divided
Not Available
2 tablespoons olive oil
Not Available
Generous pinch of salt and cracked black pepper
Not Available
2 cloves garlic, minced
Not Available
2 tablespoons fresh thyme leaves, minced
Not Available
3 peaches
Not Available
2 tablespoons honey
Not Available

Directions

  1. Place the tenderloin on a baking dish and add two tablespoons of balsamic, the olive oil, salt, pepper, garlic and thyme. Rub into the pork loin. Marinate for at least four hours or overnight.
  2. Peel the peaches. Slice two of the peaches and set aside. Puree the remaining peach and combine with the honey and remaining balsamic vinegar.
  3. Heat a grill to high. Add the pork to the grill and drizzle over the top any remaining juices or marinade from the bottom of the pan. Turn grill to low baste with the peach-balsamic sauce and close. Let cook for five minutes before turning. Meanwhile, skewer the peach slices and add to the grill. Continue to cook and turn the pork while basting, every few minutes. Remove peaches once they soften and caramelize.
  4. When a meat thermometer inserted into the thickest part of the pork reads 145 degrees remove the pork from the grill. Let rest for five to ten minutes before slicing. Serve pork on a bed of thyme with the grilled peaches scattered around the platter.