Rosemary Pork and Peaches
Serves 4-6
Here is what you need:
2 pork tenderloins, about 1 pound each trimmed
3 ripe but not too ripe peaches
1/3 cup brown sugar
½ cup dry white wine
½ lemon, strips of rind and juice
2 tsp stone ground mustard
½ tsp chopped fresh rosemary
1 sprig of fresh rosemary
Vegetable oil
Kosher salt and fresh ground black pepper
Here is what you need to do:
Set the pork on a platter and bring to room temperature, about 30 minutes.
Pat the pork dry and season with salt and pepper on both sides.
Remove the pits from the peaches and slice them. Set aside.
Heat a grill or grill pan to medium high and lightly oil. Place the pork on the grill for about 5 minutes per side.
In a saucepan combine peaches, wine, sugar and ½ cup of water.
Add lemon rind strips and juice to the pan. Cover and cook on medium high for 5 to 7 minutes.
With a slotted spoon remove peaches from pan and place in a bowl. Set aside. Add mustard and some salt and pepper to the pan.
Remove about 1/3 cup of the sauce in the pan and put it in a small bowl. Add chopped rosemary into the sauce in the bowl.Brush the rosemary sauce on pork. Let the pork finish cooking and let it rest on a cutting board and cover it with foil.Remember the pork will keep cooking while it rests.
Fish the lemon zest out of the saucepan and add the peaches back in along with the rosemary sprig.Gently let it warm and the sauce thicken.
When ready take out the rosemary.
Slice the pork and serve with peaches and sauce on top. Let’s Eat!!