You are going to love this recipe!
The most challenging thing about it is peeling the peaches (this week’s food of the week), but I’ve got you covered.
Here’s an easy way to peel them: Boil water in a medium pan and place the peaches in the boiling water for 1 minute. Remove with a slotted spoon and dip them in a bath of icy water.
Pat them dry and the peel should come off easily with a paring knife.
Serve this tenderloin with salad and brown rice. So good!
🍑 Pork Tenderloin with Grilled Peach Chutney 🍑
- 3 peaches
- 2 Tbsp extra-virgin olive oil, divided
- 1½ lb (680 g) pork tenderloin
- 1 tsp sea salt, divided
- ½ tsp freshly ground pepper
- 2 Tbsp coconut sugar
- 3 Tbsp apple cider vinegar
- 2 tsp finely chopped fresh ginger
Preheat the grill to high heat. Peel the peaches, cut them in half, and carefully remove the pits. Brush the cut sides with half of the oil.
Brush the pork with the rest of the oil, and sprinkle with ½ tsp of salt and pepper. Place the pork on the grill and grill, turning every few minutes, until an internal thermometer measures 160ºF/70ºC.
While the pork cooks, place the peaches on a separate part of the grill, cut side down. Turn occasionally, grilling for about 8 minutes, until tender.
Rest the pork on a cutting board and set the peaches aside to cool.
Meanwhile, in a medium bowl whisk together the sugar, vinegar, and ginger. Chop the slightly cooled peaches and add them to the sauce, stirring well to combine.
Slice the pork and place on a serving platter and top it with the chutney. Serve and enjoy!