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
Directions
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:
Calories256Fat6 gSodium390 mgSaturated fat2 g
Carbohydrates20 gCalcium21 mg
Protein31 gCholesterol64 mgDietary fiber2 g
Diabetic exchanges per serving: ½ fruit, 1 other carb, 4 lean meat.
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