Jerk Pork Tenderloin with Balsamic Grilled Peaches


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Jerk Pork Tenderloin with Balsamic Grilled Peaches

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Sliced pork tenderloin glazed with balsamic vinegar aside grilled peaches and mixed greens

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    Grill the peaches just a minute or two, until the natural sugars in the fruit caramelize to a golden brown.

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    Servings and Ingredients

    Serves 4
    3 medium peaches, pitted and quartered
    1 tbsp. Hy-Vee Select olive oil
    1-1/4-to-1-1/2 pounds pork tenderloin
    2 tsp. Jamaican jerk seasoning
    ½ c. Hy-Vee Select balsamic vinegar
    3 tbsp. Hy-Vee brown sugar, packed
    1 clove(s) garlic, minced
    ⅛ tsp. Hy-Vee salt
    3 tbsp. Hy-Vee unsaled butter
    4 c. fresh arugula, optional

    Things To Grab

    • Charcoal or gas grill
    • Silicone pastry brush
    • Hy-Vee nonstick cooking spray
    • Meat thermometer
    • Aluminum foil
    • Small saucepan
    • Whisk


    1. Preheat grill for indirect cooking to medium-high heat.
    2. Brush all surfaces of peach quarters with olive oil. Place flesh-side-down on grill rack over direct heat. Grill for 1 to 2 minutes per side or until golden brown grill marks appear; remove and set aside.
    3. Rub pork tenderloin with jerk seasoning; lightly spray with cooking spray. Place meat on grill rack over indirect heat. Cover and grill for 30 to 35 minutes or until internal temperature reaches 145 degrees. Remove meat; cover and let rest for about 5 minutes.
    4. Meanwhile, for balsamic glaze, in a small saucepan on stovetop combine balsamic vinegar, brown sugar, garlic and salt. Bring to boiling; reduce heat. Simmer, uncovered, 5 to 10 minutes or until slightly thickened. Remove from heat. Whisk in butter until melted.
    5. Arrange arugula on plate, if desired. Bias-slice meat 3/4-inch thick. Arrange meat and peaches over arugula. Drizzle with balsamic glaze.

    Nutrition facts


    360 Calories per serving

    Amounts Per Serving

    • Total Fat: 15g
    • Cholesterol: 115mg
    • Sodium: 160mg
    • Total Carbohydrates: 25g
    • Protein: 31g

    Daily Values

    Vitamin A 15%
    Vitamin C 10%
    Iron 10%
    Calcium 2%

    Recipe Source:

    Hy-Vee Seasons Summer 2014.