All you need:
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
Nonstick cooking spray
1/2 c. Hy-Vee Select balsamic vinegar
3 tbsp Hy-Vee brown sugar
1/2 tsp garlic paste or 1 clove garlic, minced
1/8 tsp Hy-Vee salt
3 tbsp Hy-Vee butter
4 c. arugula, optional
All you do:
Preheat grill for indirect cooking to medium-high heat.
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.
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.
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.
Arrange arugula on plate, if desired. Bias-slice meat 3/4-inch thick. Arrange meat and peaches over arugula. Drizzle with balsamic glaze.
Nutrition information per serving:
Dietary Fiber: 2g
Saturated Fat: 7g
Trans fats: 0g
Daily nutritional values:
15% vitamin A
10% vitamin C