Pork Tenderloin with Grilled Peaches, Rosemary, and Pine Nuts Recipe

Servings: 4

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


  1. Preheat grill to high.
  2. Dry the peaches off with paper towels and then toss them in 1 Tbsp. of the olive oil to coat.
  3. Sprinkle the peaches lightly with salt and pepper and place them, cut side down, on the grill.
  4. Allow the peaches to sit on the grill, undisturbed, for 3-4 minutes or until they obtain dark, even markings from the grate.
  5. Gently flip the peaches over, using a spatula so that they don't stick, and repeat the cooking process on the other side.
  6. Remove the peaches from the grill and let them rest on a plate while you cook the pork.
  7. Heat the remaining Tbsp. of olive oil in a heavy bottomed pan large enough to hold the 8 pork medallions.
  8. Season the pork on both sides with salt and pepper and place into the hot pan.
  9. Add the butter to the pan and cook the pork for about 3 minutes on each side or until light pink in the center.
  10. Remove the pork to a plate and add the chicken stock to the pan.
  11. Let the stock reduce by half and remove the pan from the heat.
  12. Add the other Tbsp. of butter and the chopped rosemary to the pan and swirl to combine.
  13. Season sauce to taste.
  14. Slice the peaches into 3-4 slices each and divide them among 4 plates.
  15. Place 2 pork medallions on each plate and drizzle the sauce evenly over the meat and peaches.
  16. Garnish with the rosemary sprigs and toasted pine nuts.

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