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Bar-B-Cue Pork tenderloin with peaches

Published on 6 Jun 2015 |
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I’m a fan of pork tenderloin, a flavourful cut that cooks quickly and, provided you serve it pink, delivers juicy, tender results with minimal effort. So I couldn’t help but like the pork tenderloin with peaches served by Montreal Gazette fine dining critic Lesley Chesterman during a recent media event presented here.

This summery version, where traditional apples are replaced with peaches, needs in-season peaches, when fruits are sweet and juicy. I wouldn’t hesitate to make it the rest of the year with apples or even pears, but then I’m always down with improving whatever gives.

Discovery Beat: For the occasion, our chef decorated each dish with purple beet shoots that added freshness and sweetness to every bite. They are also visually spectacular, despite the above picture that proves once again I’m no Kodak Kid! Caveat: I’ve never seen beet shoots at the supermarket and not even in my CSA-style Lufa basket, but I suspect any sweet shoot like pea would prove fun if less colourful. And those you can find at the market. Good luck!

The meal served during the event held at Williams-Sonoma in Brossard’ Quartier Dix30 was meant to showcase the pairing powers of Chardonnay with an impressive array of barbecue-ready foods. For other recipes, see the Red pepper & aged cheddar quiche, the Nicoise salad and the Chardonnay granité with grapefruit confit shown below, all recipes developed by our hostess for the event.

 

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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 4-6
Bar-B-Cue Pork Tenderloin with peaches

Ingredients

  • 6 fresh peaches, pit removed, peeled and cut in two
  • 60 ml (1/4 cup) peach juice, store-bought
  • 45 ml (3 tbsp) olive oil
  • 30 ml (2 tbsp) white wine vinegar
  • 2 garlic cloves, minced
  • 15 ml (1 tbsp) fresh grated ginger
  • 60 ml (1/4 cup) cilantro, rough chopped
  • 30 ml (2 tbsp) flat-leaf parsley, chopped
  • 2 pork tenderloins, skin and excess fat removed, cut in two (450 to 675 g/1 to 1.5 lbs)
  • 25 ml (1.5 tbsp) dry rub (recipe follows)
  • 45 ml (3 tbsp) honey
  • Salt and fresh ground black pepper
  • ***
  • Dry rub:
  • 30 ml (2 tbsp) ground cinnamon
  • 15 ml (1 tbsp) sugar
  • 15 ml (1 tbsp) ground cumin
  • 15 ml (1 tbsp) ground all-spice
  • 7 ml (1/2 tbsp) ground ginger
  • 7 ml (1/2 tbsp) garlic powder
  • 7 ml (1/2 tsp) salt

Instructions

  • 1. Dice half the peaches and place in food processor along with peach juice, olive oil, vinegar, garlic and ginger. Pulse until smooth.
  • 2. Pour this marinade into a sealable plastic bag, add pork tenderloins and massage until meat is well-coated. Seal and refrigerate at least one hour or even overnight.
  • 3. Preheat barbecue on medium-high. Season remaining peaches with 15 ml (1 tbsp) dry rub. Place on gril and cook 4-5 minutes, turning halfway, until lightly charred and tender. Remove, dice and reserve.
  • 4. Remove pork from marinade and reserve.
  • 5. Pour liquid into a medium pot, add honey and reserved diced peaches. Bring to a boil, reduce heat to medium and let simmer 5-10 minutes, stirring from time to time until sauce thickens. Remove from heat and set aside to baste meat during cooking.
  • 6. Rub pork with 10 ml (2 tsp) dry rub. Arrange on preheated grill and cook 4-5 minutes. Baste with sauce and turn over. Cook another 4-5 minutes, basting nonstop in the final minutes of cooking.
  • 7. Remove meat from grill and let rest under tented aluminum foil, 7 to 10 minutes.
  • 8. Meanwhile, bring remaining sauce to a boil for a few minutes.
  • 9. Slice pork tenderloins and serve with sauce. Garnish with your choice of shoots. A plain couscous here would be a nice side.
  • 10. *** For dry rub:
  • 11. Combine all the ingredients in a jar, cover and shake to mix well.
  • 12. Keep in a cool dry place, away from heat and light.

Instructions

  • 1. Dice half the peaches and place in food processor along with peach juice, olive oil, vinegar, garlic and ginger. Pulse until smooth.
  • 2. Pour this marinade into a sealable plastic bag, add pork tenderloins and massage until meat is well-coated. Seal and refrigerate at least one hour or even overnight.
  • 3. Preheat barbecue on medium-high. Season remaining peaches with 15 ml (1 tbsp) dry rub. Place on gril and cook 4-5 minutes, turning halfway, until lightly charred and tender. Remove, dice and reserve.
  • 4. Remove pork from marinade and reserve.
  • 5. Pour liquid into a medium pot, add honey and reserved diced peaches. Bring to a boil, reduce heat to medium and let simmer 5-10 minutes, stirring from time to time until sauce thickens. Remove from heat and set aside to baste meat during cooking.
  • 6. Rub pork with 10 ml (2 tsp) dry rub. Arrange on preheated grill and cook 4-5 minutes. Baste with sauce and turn over. Cook another 4-5 minutes, basting nonstop in the final minutes of cooking.
  • 7. Remove meat from grill and let rest under tented aluminum foil, 7 to 10 minutes.
  • 8. Meanwhile, bring remaining sauce to a boil for a few minutes.
  • 9. Slice pork tenderloins and serve with sauce. Garnish with your choice of shoots. A plain couscous here would be a nice side.
  • 10. *** For dry rub:
  • 11. Combine all the ingredients in a jar, cover and shake to mix well.
  • 12. Keep in a cool dry place, away from heat and light.
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