5-INGREDIENT GRILLED PORK TENDERLOIN WITH PEACHES
If you're craving a juicy piece of meat from the grill but still desire a meal with a light finish, give pork tenderloin a try. Grilled peaches also pair well with chicken or can be enjoyed as a side dish for any barbecue.
Provided by Michelle Dudash
Categories main-dish
Time 4h15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Combine the ginger, 2 tablespoons vinegar and 1 tablespoon high-heat cooking oil, like canola, in a large resealable plastic bag. Sprinkle the pork with freshly ground black pepper and seal in the bag, squeezing out as much air as possible. Refrigerate at least 4 hours, or preferably overnight.
- When ready to cook, move the pork to the counter to bring it to room temperature. Preheat the grill for cooking over medium heat (350 to 400 degrees F).
- Cut the peaches in half crosswise around the pit (not through the stem) for easier release. Twist the halves in opposite directions to release the flesh from the pit. Twist the pit out of the peach, cutting tightly around the pit with a paring knife, if necessary. Drizzle the peaches cut-side up with the remaining 2 teaspoons vinegar.
- Drain off the marinade and sprinkle the pork with 1/4 teaspoon salt. Rub the grill grates lightly with oil and grill the pork until it has nice grill marks and releases easily from the grill, about 8 minutes.
- Turn the pork and cook another 5 minutes. Once more, turn to another side and cook an additional 5 minutes. Remove the pork and cover it loosely with foil. Allow to rest 5 to 10 minutes to let the juices redistribute.
- Meanwhile, place the peaches on the grill cut-sides down and cook until they have nice grill marks, release easily from the grill and are softened, 8 to 10 minutes.
- Sprinkle the pork and peaches with basil and additional salt and pepper to taste. Slice and serve.
Nutrition Facts : Calories 170, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 47 milligrams, Sodium 336 milligrams, Carbohydrate 11 grams, Fiber 2 grams, Protein 19 grams
GRILLED PORK AND PEACHES
Here is a simple dinner you could cook on a pancake griddle set on the grate above a fire pit or grill in someone's backyard, as if performing a magic trick. The result is a plate of thick, luscious pork with a deep, burnished crust, redolent of garlic and rosemary, and a sunset of soft, smoky peaches nutty with brown butter. The technique is what Francis Mallmann, the Latin American chef who developed the recipe and is its most refined and stylish practitioner, calls "the uncertain edge of burnt." It requires patience and keen observation. What you are looking for on the edges of the meat and fruit is color: a deep, dark brown that is almost black - a black without bitter, a burn that is not burned.
Provided by Sam Sifton
Categories dinner, main course
Time 55m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Light a fire in a fire pit with a grill, or in a charcoal grill, or set a gas grill to high. If you have a very strong vent in your kitchen, you may use your stove with a burner set to high. Place a large cast-iron pan or two-burner griddle over the heat and allow it to get hot. At this point you can let the fire die slightly with no ill effect. If using a gas grill or stove, turn heat to medium.
- Meanwhile, put the pork on a work surface and, using a meat mallet, pound to an even thickness of approximately 3/4 of an inch.
- Combine the garlic, rosemary and 6 tablespoons olive oil in a small bowl, mixing to make a rough paste. Season the pork aggressively on both sides with salt and pepper, then spread half the garlic mixture over one side and half on the other side.
- Brush the pan or griddle with the remaining olive oil, allow it to heat until it shimmers and is almost smoking, then place meat on the hot surface and cook, without touching, until it forms a good crust, approximately 10 minutes.
- While the meat cooks, surround it with the peaches, cut side down, and dot the fruit with the butter. (If you're using two cast-iron skillets, place the peaches in their own oiled pan.) Let them cook for approximately 5 minutes, or until they are soft and slightly charred. Transfer to a platter and tent with foil to keep warm.
- When the meat is well browned on the first side, use tongs to turn it over, and cook in the remaining butter for another 5 to 7 minutes. Remove the meat to a carving board and allow it to rest below a tent of foil for approximately 5 minutes. Slice the meat and serve with the peaches.
Nutrition Facts : @context http, Calories 822, UnsaturatedFat 32 grams, Carbohydrate 25 grams, Fat 58 grams, Fiber 4 grams, Protein 51 grams, SaturatedFat 15 grams, Sodium 1179 milligrams, Sugar 19 grams, TransFat 1 gram
GRILLED PORK CHOPS WITH PEACHES
I think I got this recipe from an old newspaper. You can use fresh or canned peaches. Also, you can substitute another lettuce like Romaine or Endive for the Radicchio which I think is kind of expensive.
Provided by threeovens
Categories Pork
Time 30m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 7
Steps:
- Whisk vinegar, 4 tbsp oil, shallot, 1/4 tsp salt and a pinch of pepper in a small bowl.
- Rub pork chops with 1 tbsp oil, salt and pepper. Brush peaches with oil, salt and pepper. Season radicchio with oil, salt and pepper.
- Heat grill pan to medium high and cook chops three minutes on each side. Lower heat to medium low and cook four to six minutes more until done. Remove.
- Caramelize peaches three to four minutes on each side. Remove.
- Cook radicchio, turning every minute or so until edges brown slightly, but lettuce remains firm.
- Arrange chops, peaches and radicchio on serving platter (or individual dishes) and pour vinaigrette over all. Serve immediately.
Nutrition Facts : Calories 482.9, Fat 43.6, SaturatedFat 10.7, Cholesterol 68.8, Sodium 56.9, Carbohydrate 4.4, Fiber 0.6, Sugar 3.3, Protein 18.4
GRILLED PORK & PEACHES
I found this recipe in a book called Cook this not That. It is supposed to be a low fat, lower cost option than going to Macaroni Grill and ordering their pork chops. Posting to try later.
Provided by Cook4_6
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the grill to hot.
- Brush the pork with olive oil and season with salt and pepper.
- Grill for 4-5 minutes on each side.
- The outside should be charred (not burned), and the meat should be light pink in the middle.
- While the chops cook, brush the peaches with oil and add them to the grill, cut side down. Grill for 5 minutes until soft.
- Remove, slice and toss with pine nuts, onions, blue cheese and vinegar; season with salt and pepper.
- Place a quarter of the peach mixture on top of each chop and serve immediately.
Nutrition Facts : Calories 342.6, Fat 22.1, SaturatedFat 8.3, Cholesterol 87.7, Sodium 303.5, Carbohydrate 8.4, Fiber 1.3, Sugar 5.5, Protein 27.4
GRILLED PORK CHOPS WITH GLAZED PEACHES
Provided by Sam Sifton
Categories dinner, easy, quick, main course
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Build a fire in your grill, leaving about 1/3 of grill free of coals.
- Mix butter and molasses together well. Add lime and set aside. Rub cut side of peaches with oil.
- Sprinkle chops and peaches generously with salt and pepper. When coals are covered with gray ash and fire is hot (you can hold your hand 5 inches above coals for only 1 to 2 seconds), put chops on grill directly over coals. Put peaches on grill along edge of coals.
- After 4 minutes, flip chops and cook for 4 minutes more, then move chops to part of grill with no coals. Cover them with a disposable foil pan, and continue to cook for 8 to 10 minutes more for medium.
- When you move chops, flip peaches over. During last 2 minutes of cooking, coat peaches liberally with molasses-butter mixture. Remove from grill and serve.
Nutrition Facts : @context http, Calories 508, UnsaturatedFat 18 grams, Carbohydrate 33 grams, Fat 35 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 12 grams, Sodium 722 milligrams, Sugar 29 grams, TransFat 0 grams
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