Pork Tenderloin with Grilled Peaches, Rosemary, and Pine Nuts Recipe
Pork is a fairly neutral meat, which makes it a good match for many white and red wines. This dish is enhanced by the sweetness of the grilled peaches and the herbaceous fragrance of the rosemary, which makes it a good match for a crisp, French style Chardonnay or a fruity Oregon Pinot Noir.
- 2 Tbsp. olive oil
- 4 ripe peaches, cut in half, stones removed
- 2 small pork tenderloins, trimmed and cut into 8 medallions total, 1 1/2" thick each
- Salt and pepper
- 2 Tbsp. butter
- 3/4 cup chicken stock
- 1 Tbsp. fresh rosemary leaves, chopped
- 2 Tbsp. toasted pine nuts
- 4 small sprigs of rosemary for garnish
- Preheat grill to high.
- Dry the peaches off with paper towels and then toss them in 1 Tbsp. of the olive oil to coat.
- Sprinkle the peaches lightly with salt and pepper and place them, cut side down, on the grill.
- Allow the peaches to sit on the grill, undisturbed, for 3-4 minutes or until they obtain dark, even markings from the grate.
- Gently flip the peaches over, using a spatula so that they don't stick, and repeat the cooking process on the other side.
- Remove the peaches from the grill and let them rest on a plate while you cook the pork.
- Heat the remaining Tbsp. of olive oil in a heavy bottomed pan large enough to hold the 8 pork medallions.
- Season the pork on both sides with salt and pepper and place into the hot pan.
- Add the butter to the pan and cook the pork for about 3 minutes on each side or until light pink in the center.
- Remove the pork to a plate and add the chicken stock to the pan.
- Let the stock reduce by half and remove the pan from the heat.
- Add the other Tbsp. of butter and the chopped rosemary to the pan and swirl to combine.
- Season sauce to taste.
- Slice the peaches into 3-4 slices each and divide them among 4 plates.
- Place 2 pork medallions on each plate and drizzle the sauce evenly over the meat and peaches.
- Garnish with the rosemary sprigs and toasted pine nuts.