Grilled Pork with Peach – Mustard Sauce

I can’t believe September is here already, bringing with it the tail end of the Niagara peach season here in Ontario.

Before my thoughts (and recipes) turn to apples and pears and slow braised or roasted dishes, I’m sneaking in my recipe for Grilled Pork Tenderloin with Peach – Mustard sauce.

Grilling results in a moist, tender, and delicious pork tenderloin. The sweetness of the peaches and the spice of the mustard in the sauce perfectly complements the pork. Serve with a few grilled peaches on the side to elevate this dish to something elegant and special.

A perfect summer meal!

Ingredients

• 1½ – 2 pounds pork tenderloin
• 2 medium ripe peaches for grilling , quartered and pitted (optional)

For the Marinade

• 2 tbsp apple cider vinegar
• 1 tbsp of freshly grated ginger
• 1 garlic clove, finely chopped
• 2 tbsp honey
• 2 tbsp Dijon mustard
• 1 tbsp soya sauce
• 2 tbsp canola oil

For the Peach & Mustard Sauce

• 2 Medium peaches, peeled and chopped into 1/2 chunks
• 1 tbsp apple cider vinegar
• 1 tbsp honey
• 2 tbsp water
• pinch of salt
• 2 tbsp Dijon mustard
• 1 tbsp whole grain mustard
• Salt and Pepper to taste

Preparation

Step 1- Marinate the Pork Tenderloin

In a small bowl, whisk together all the ingredients for the marinade. Pat the tenderloin dry. Reserve half the marinade for basting and pour the rest of the marinade in a Ziploc bag or a container that will fit the tenderloin. Add the pork tenderloin and massage to coat in the marinade. Marinate, refrigerated, for 1-3 hours. Let come to room temperature 20 minutes before grilling.

Step 2 – Peel and Pit the Peaches for the Sauce

Bring a pot of water to a boil. There should be enough liquid to cover the peaches when submerged. With the tip of a paring knife, score a shallow X in the bottom of each peach. Blanch the peaches in the boiling water just until the skin begins to peel back where cut, about 10 -20 seconds. Using a slotted spoon place the peaches in a bowl of ice water to cool.

Peel and pit the peaches and cut into ½ inch pieces for the sauce.

Step 3 – Prepare the Peach – Mustard Sauce

Bring peach, honey, vinegar, salt, and 2 Tbsp. water and a pinch of salt to a boil in a small saucepan. Reduce heat and simmer, stirring occasionally, until peach is very soft, and mixture thickens slightly, 5–8 minutes.  Using an immersion blender, or in a blender, pulse until chunky (not puréed). Transfer to a medium bowl; let cool.

Mix in Dijon and whole grain mustard. Taste and adjust seasoning, adding more mustard if needed and salt and pepper.

Sauce can be made a day ahead; cover and chill. Serve at room temperature

Step 4 – Grill the Pork Tenderloin

Lightly oil the grill and heat to medium high ( See Note below if grilling optional peaches). Place the pork tenderloin on the grill and close the lid. Turn the pork occasionally, brushing with the reserved marinade. The pork will release naturally from the grills. If it sticks, it’s not ready to turn.

Pork is done when a thermometer inserted into the thickest part of the tenderloin reads 145°, about 20 minutes.

Let rest 10 minutes, then slice and serve with peach mustard sauce

Note: If you are grilling extra peaches to serve along side, heat one side of the grill to medium high for the pork, and the other side to medium for the peaches. Run a sharp knife along each peach’s seam to halve them. Remove the pit and brush each cut side with olive oil. Grill over medium heat 4-5 minutes a side.

leftover pork tastes just as good next-day? Try some in a pita with the peach – mustard sauce and some mixed lettuce. Or, place a few slices atop a mixed salad, add some oil and vinegar to a few tablespoons of the peach – mustard sauce to thin to make a dressing, spoon over the salad.