Jerk Pork Tenderloin with Balsamic Grilled Peaches


Main Dish
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.

Recipe Tags

Servings and Ingredients

Serves 4
3medium 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
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.