Pork Tenderloin with Honey and Rosemary Peaches √

Serves 6.

This sweet and savory dish works well with a side of brown rice. From Meredith Deeds.

2 (1 lb.) pork tenderloins, trimmed

1/4 tsp. freshly ground black pepper

• 1/2 tsp. salt, divided

2 tbsp. Dijon mustard

4 firm-ripe peaches, halved, pitted and cut into wedges

2/3 c. dry white wine

• 3 tbsp. honey

• Zest of one lemon

2 tsp. chopped fresh rosemary, plus 1 or 2 small sprigs


Preheat grill to medium-high. Pat the pork dry, season with pepper and 1/4 teaspoon salt and brush with mustard to coat. Lightly oil the grill. Grill tenderloins for 2 to 3 minutes per side (the center-cut pork loin filet for 5 to 7 minutes per side), turning a quarter-turn at a time, until an instant-read meat thermometer inserted in the thickest part registers 145 degrees and the meat is juicy and slightly pink in the center. Transfer to a cutting board and let rest for 10 minutes.

Meanwhile, combine the peaches, wine, honey, lemon zest, rosemary and remaining 1/4 teaspoon salt in a large skillet. Cook over medium-high heat until the peaches are just tender, 5 to 7 minutes, and liquid has reduced and slightly thickened (it should lightly glaze the peaches). Transfer to a bowl.

Slice the pork and serve with the peaches.

Nutrition information per serving:

Calories 256 Fat 6 g Sodium 390 mg Saturated fat 2 g

Carbohydrates 20 g Calcium 21 mg

Protein 31 g Cholesterol 64 mg Dietary fiber 2 g

Diabetic exchanges per serving: ½ fruit, 1 other carb, 4 lean meat.