Grilled Pork Tenderloin With Peaches

A few weeks ago a friend asked me an interesting question…

“What is your motivation for being vegetarian?” he asked. “Many people try to cut down on animal products, but they end up falling back into old habits.” I told him that I fall back into old habits too. In fact, I do it almost every weekend. of weekdays vegetarian— and it’s that moderation that helps me stay excited about plant-based cooking. Knowing I have something quick to eat, like a fried fish sandwich or the grilled pork tenderloin with peaches I made this weekend, makes it much easier to be a vegetarian during the week.

This recipe is so summery. We’ve been making it for our girls for over a decade this time of year, when stone fruits are always plentiful at the market. It has minimal ingredients (pork, peaches, and classic seasonings) and minimal brains (just make sure to marinate the pork). And because it’s all done on the grill, the fruit crumbles just enough to create the sauce our juicy candy pork needs. If peaches aren’t available, nectarines will do the trick.

Grilled pork with peaches

2-2.5 pounds pork tenderloin (tenderloin is usually about 1 pound, so you should have at least 2 pieces)
1/4 cup soy sauce
1 tablespoon honey
1 teaspoon hot sauce or sriracha sauce
3 tablespoons olive oil, plus 1 more tablespoon for brushing
4 large ripe peaches or nectarines, cut into pieces as shown

A few hours before dinner, place the pork tenderloin in a pie plate or small baking dish (large enough to fit the pork tenderloin) and marinate with the soy sauce, honey, hot sauce, and 3 tablespoons of olive oil. Cover and refrigerate, turning the pork once or twice while marinating.

When you’re ready to cook, heat your grill to medium-high heat (we set ours at 400F.) Brush cut sides of peaches with oil and set aside.

Grill the pork for about 15 to 20 minutes, turning every 5 minutes. Cook until the center is firm to the touch, as long as you can feel the skin just under your thumb. Remove the pork and let it rest for about 10 minutes. Place the peach chunks cut side down on top, turning occasionally to prevent burning. Close the lid as needed to cook through, until tender but still holds its shape. Slice the pork on a cutting board and place on a platter surrounding the cooked peaches and any meat and fruit juices.

Serve with potato salad or a green salad.

P.S.: Corn and tomato stew with sausage, the easiest summer dinner, and my favorite, strawberry cake.