Grilled Rosemary Ginger Pork Tenderloin and Peaches

Name: Grilled Rosemary Ginger Pork Tenderloin and Peaches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup olive oil; 1/3 cup sherry vinegar; 1 1/2 tablespoons peeled, grated fresh ginger; 1 tablespoon coarsely chopped rosemary leaves, plus 4 sprigs for garnish; 2 teaspoons sugar substitute (recommended: Splenda); 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1/4 teaspoon crushed red pepper flakes; 2 (12-ounce) pork tenderloins, trimmed; 2 firm-ripe peaches, pitted and halved; 4 yellow grape or Compari tomatoes, cored and halved; 12 radicchio leaves; 6 cups cut romaine lettuce (about 1 large head); 1/4 cup crumbled Gorgonzola

Servings: persons

2/3 cup olive oil
1/3 cup sherry vinegar
1 1/2 tablespoons peeled, grated fresh ginger
1 tablespoon coarsely chopped rosemary leaves, plus 4 sprigs for garnish
2 teaspoons sugar substitute (recommended: Splenda)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
2 (12-ounce) pork tenderloins, trimmed
2 firm-ripe peaches, pitted and halved
4 yellow grape or Compari tomatoes, cored and halved
12 radicchio leaves
6 cups cut romaine lettuce (about 1 large head)
1/4 cup crumbled Gorgonzola

1
Whisk together the oil, vinegar, ginger, rosemary, sugar substitute, salt, pepper, and pepper flakes in a bowl.
2
Transfer half of the marinade to a gallon-sized sealable plastic bag with the pork.
3
Marinate the pork in the refrigerator for at least 2 hours and up to 12 hours.
4
Refrigerate the remaining marinade.
5
When ready to cook, build a charcoal fire or preheat gas grill
6
Remove pork from the bag and discard the used marinade.
7
Place the tenderloins on the grill and cook, turning once, until cooked medium rare or when an instant-read thermometer stuck in the thickest part reads 145 degrees F, about 10 minutes.
8
Transfer the pork to a cutting board, cover loosely with foil, and let rest for 5 minutes.
9
Cut each tenderloin into 8 slices on the diagonal.
10
Meanwhile, toss peach and tomato halves in a bowl with the unused reserved marinade.
11
Place them cut side down on the grill, and cook until lightly browned but still firm, about 4 minutes.
12
Transfer to the cutting board and cut each peach half into thirds.
13
To serve, fan 3 radicchio lettuce leaves on each of 4 plates.
14
Place 1/4 of the romaine in the center of each.
15
On 1 side of each plate, place 4 slices of pork and on the other side, place 3 wedges of peach and 2 tomato halves.
16
Sprinkle with the cheese and drizzle each plate with 2 tablespoons of the reserved marinade.
17
Garnish each plate with a rosemary sprig and serve.

524

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2/3 cup olive oil, 1/3 cup sherry vinegar, 1 1/2 tablespoons peeled, grated fresh ginger, 1 tablespoon coarsely chopped rosemary leaves, plus 4 sprigs for garnish, and more.

Yes, Grilled Rosemary Ginger Pork Tenderloin and Peaches falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!