Jerk Pork Tenderloin with Balsamic Grilled Peaches

Recipe

Main Dish
Jerk Pork Tenderloin with Balsamic Grilled Peaches

Primary Media

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

User Rating

5 out of 5 stars
Rate it:
3 ratings

Recipe Data

4
Servings
15min
Prep
50min
Total

Recipe Wellness Badges

Author

Save Options

Description

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

Ingredients
Serves 4
QuantityIngredientAdd
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

Directions

  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

Servings

360 Calories per serving

Amounts Per Serving

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

Daily Values

0%
Vitamin A 15%
0%
Vitamin C 10%
0%
Iron 10%
0%
Calcium 2%

Recipe Source:

Hy-Vee Seasons Summer 2014.