First let’s review how to halve stone fruit:
Cut all the way around, twist the halves in opposite directions and voila!
Slice the peaches and then put them in a pot over the stove with the wine, sugar and rosemary.
Simmer until tender. Meanwhile, salt and pepper the pork and heat a griddle over high heat.
Put the pork on the griddle and rotate on each side so that they have those pretty grill marks all over.
Let the meat rest for 20 minutes and then slice and plate with peaches surrounding the meat.
This is really one of the easiest things to make and it gets lot of “ohhhs” and “ahhhs”. I’m all about a low effort high impact dish.
- 2 one pound pork tenderloins
- 4 large peaches, peeled, pitted and sliced
- 1/2 cup dry white wine
- 1/3 cup packed brown sugar
- leaves from 1 sprig of rosemary, chopped
- Salt and pepper
- Pat the pork dry and season with salt and pepper.
- Heat grill pan or barbecue grill to high heat. Grill the pork, turning, until marked, about 10 minutes.
- Place pork on cutting board and let it rest.
- Halve, pit, peel and slice peaches. Put peaches into a sauce pan with wine, brown sugar, and rosemary. Cook over medium-high heat until the peaches are just tender, 5 to 7 minutes. Season with salt and pepper. Remove from heat and set to the side.
- The pork should be ready to slice by now (If you slice it right off the grill the juices will run everywhere and you’ll lose all that amazingness! Let it rest first. Always.). Slice the tenderloin and place onto a serving platter. Arrange peaches around pork and server warm.