Pork is my favorite meat to pair with fruit. In the fall, I love a classic pairing of cinnamon apples with pork chops – a pairing so fantastic I know of some folks who enjoy this year-round! In the winter, stewed cranberries and pork roast grace an elegant holiday table. And in the summer, oh the possibilities are almost endless – blueberries, mango, and here – peaches – become the crowning jewel for a lovely seasonal meal.
The mustard and rosemary nicely balance the sweetness of the peaches, which after being simmered in white wine with brown sugar and lemon juice are just divine. It’s like an all grown up version of those canned peaches we all knew and loved as kids – and maybe still do. But look to your farm stand or local market for fresh, in-season firm-ripe peaches to make this simple weeknight meal sing.
I recommend brining lean pork and I’ve discovered that a 6-hour brine is the perfect amount for a tenderloin. If you’re not ready to cook when the 6-hr brine time is up, simply remove the pork from the brine, pat it dry with paper towels, wrap it in plastic wrap and put it back in the fridge until dinner time. This could also be done the day before, i.e. brine on Sunday cook on Monday. It’s always best to allow meat to come to room temperature before searing or grilling, so let it sit out for a good 20-30 minutes if you’re pulling it from the fridge.
A simple salad or some steamed brown rice is all you’d need to round out the meal. And you can certainly swap in chops for the tenderloin if you like. This is one of those meals that really make me feel like I’m eating my seasons and I just love that. I hope you will as well.
rosemary mustard pork with peaches
- 1 pork tenderloin
- kosher salt/pepper
- 3 firm-ripe peaches, cut into wedges
- 1/2 cup dry white wine
- 1/3 cup brown sugar
- Zest and juice of 1 lemon
- 2 tsp whole-grain mustard
- 1/2 tsp chopped fresh rosemary
1. Brine the pork (optional): combine 7 1/2 cups water with 6 Tbs kosher salt in large tupperware or bowl. Whisk to dissolve salt. Add pork and submerge in brine. Refrigerate for 6 hours. Remove pork and pat dry with paper towels. Discard brine.
2. Combine peaches, wine, brown sugar, lemon zest and juice and 1/2 cup water in a saucepan. Cook over medium heat 5-7 minutes until peaches are just tender. Transfer peaches to a bowl with a slotted spoon and cool slightly. Slip off skins once cool enough to handle.
3. Add the mustard, 1/2 tsp salt and 1/4 tsp pepper to the juices in the saucepan. Transfer 1/4 cup liquid to a separate bowl and stir in the chopped rosemary. Set aside.
4. Season pork with pepper (season with salt as well if pork was not brined) and preheat a gas grill or grill pan. Grill pork 4 minutes over direct heat, flip and grill second side another 4 minutes. Brush both sides of pork with reserved rosemary liquid. Move pork to indirect heat or to an oven preheated to 400 and continue cooking until pork reaches 140 degrees, roughly another 10-15 minutes. Let pork rest 10 minutes before slicing.
5. Meanwhile, simmer remaining peach liquid in the saucepan until syrupy, about 5 minutes. Remove from heat, taste and season with salt if desired. Add peaches back into reduced liquid.
Serve sliced pork with peaches.
Recipe adapted from Food Network Magazine