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1
Preheat a grill to high.
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2
Pat the pork dry and season with salt and pepper.
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3
Lightly oil the grill, then grill the pork, turning, until marked, about 10 minutes.
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4
Meanwhile, combine the peaches, wine, brown sugar, and 1/2 cup water in a saucepan.
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5
Remove strips of zest from the lemon with a vegetable peeler and add to the pan; squeeze in the lemon juice.
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6
Cover and cook over medium-high heat until the peaches are just tender, 5 to 7 minutes.
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7
Transfer to a bowl with a slotted spoon.
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8
Add the mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper to the juices in the pan.
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9
Transfer 1/3 cup of the liquid to a small bowl and stir in the chopped rosemary; brush onto the pork and continue grilling until a thermometer inserted into the thickest part registers 145 degrees F, 10 to 15 more minutes.
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10
Transfer to a cutting board.
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11
Meanwhile, simmer the remaining liquid in the saucepan until syrupy, about 3 minutes.
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12
Remove from the heat and season with salt.
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13
Return the peaches to the pan along with the rosemary sprigs.
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14
Slice the pork and serve with the peaches.
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15
Per serving: Calories 376; Fat 8 g (Saturated 3 g); Cholesterol 147 mg; Sodium 181 mg; Carbohydrate 26 g; Fiber 1 g; Protein 49 g
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16
Photographs by Antonis Achilleos
