Summer peaches, pork, grill, herbs, yum! There's something wonderful about this combination. As you know, pork plays well with fruit. Here we're pairing pork tenderloin with fresh peaches, and grilling them both for smoky goodness.
Tender as it is, pork tenderloin on its own isn't the most flavorful of pork cuts. But it lends itself to all sorts of spice rubs, in this case herbes de Provence, a mixture of herbs typical of the south of France.
The mix I'm using includes thyme, rosemary, tarragon, and lavender. The floral notes of the herbs work great with both the peaches and the pork, and act as a flavor bridge between the two.
In preparing for this recipe we experimented with a few different rubs, with the herbes de Provence winning out over the others. Do you have a favorite spice rub for pork tenderloin? If so, please let us know about it in the comments.
Grilled Pork Tenderloin and Peaches
- 1 pork tenderloin
- Extra virgin olive oil
- 1 teaspoon kosher salt
- 1 tablespoon herbes de Provence
- 1-2 yellow peaches or nectarines, quartered or cut into thick slices
Prep the tenderloin:
Coat the tenderloin with olive oil, then sprinkle with salt. Roll the tenderloin in the herbes de Provence and set aside at room temperature for 30 minutes.
Prepare the grill:
Prepare your grill for high direct heat on one side, and low heat on another side. A tenderloin is thick on one end and thin on the other. You will want to cook the thinner end on the cooler side of the grill while the thicker end is on the hot part o the grill.
Grill the tenderloin:
Grill the tenderloin until until a meat thermometer inserted into the center of the thickest part reads 135°F, about 5 minutes per side. Remove and let rest while you cook the peaches.
Grill the peaches:
Paint the peaches with a little olive oil and grill on high direct heat for 1-2 minutes per side, just enough to get some good grill marks.
Slice the tenderloin into 1/4-inch pieces and drizzle any juices released from the cutting the meat over them. Serve hot with the peaches.