Grilled Pork Tenderloin & Peaches

At the end of yesterday, I thought I would stop cooking forever. Along with a mighty clean up of the kitchen, today I had to clean the oven because the whole house smelled of burnt grease. Like I said yesterday, that recipe was a true kitchen killer and not well written. I am not a fan of Bobby Flay. But yesterday he had a recipe in the Post that sounded good.
Grilled Pork Tenderloin & Peaches
3T canola oil
2 T fresh rosemary, finely chopped
½ t coarse black pepper
1 ½# pork tenderloin, trimmed of silver skin
Kosher salt
Reserved peach glaze (recipe follows)
1. Whisk the oil, rosemary, and pepper in a plastic bag early in the day. Trim the pork and add to the bag. Refrigerate for 1 – 8 hours.
2. Heat the grill to high. Remove pork from the refrigerator 20 minutes before grilling. Season tenderloin with salt and grill on all sided until golden brown and slightly charred, 2 minutes per side. Brush on the peach glaze, cover, and continue grilling 5 minutes. Instead read thermometer should read 145.
3. Remove to a cutting board, tent with foil, and let rest for 10 minutes. Slice into ½” pieces and place on a platter with the peaches and drizzle with the remaining glaze.
4. I begged Jim to follow the recipe exactly so we did not have overdone meat. It worked.
Peaches Agro dolce
1C red-wine vinegar
¼ C water
½ C clover honey
Salt and black pepper
3 slightly under-ripe peaches, halved, pitted and each half sliced into quarters
1. Bring the vinegar, water, honey, salt and pepper to a simmer in a medium high-sided sauté pan over medium heat. Add the peaches and cook, stirring once or twice until slightly soft, about 5 minutes.
2. Remove peaches to a plate; continue cooking the liquid until slightly reduced, 5 minutes. Transfer half of the glaze to a small bowl.
This was very good. It serves 4, but by now you know that 4 means, Jim 3 and me 1. I made a salad with yellow pepper and tomatoes, cut up a really good tomato and sprinkled it with herbs de Provence. We also grilled the other half of the loaf of French bread as Jim liked the croutons so much last night. I have to say that even though I used the same EVOO to butter ratio as I pan fried the bread last night as tonight, they were better in the skillet than the grille.
Jim served Stephen Vincent, 2008 Pinot Noir from CA. It was excellent.