No ImageGrilled Pork Tenderloin and Peaches

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  1. Dawn

    Oh my, I am here in the south of France with no grill. We come 3 times a year, and self cater in a small apartment, but open fires (including BBQ/grills) are prohibited. Two days ago, I was walking through the supermarket, and a couple of beautiful pork tenderloins just leapt into my shopping cart! Honestly, no effort on my part… :) Unfortunately, I hadn’t read this recipe, so I didn’t pick up the peaches.

    In summary, perhaps also helpful to Jasmine, I improvised using this recipe. I seasoned the pork with salt and pepper (most French pork is unenhanced, so it needs some salt), then sprinkled liberally with Herbes de Provence (made by Ducros), then wrapped in plastic wrap and refrigerated for a couple of hours. Thirty minutes before cooking, I removed the pork to a counter at room temperature, and preheated our miniature oven to 160C (325F). When the pork had de-chilled, I heated a pan of olive oil until shimmering, and seared the tenderloin on all sides (3 sides for me – it was difficult to balance). If I had peaches, I would sear those in the pork searing pan too – about 2-3 mins per side on medium high should be plenty.

    I then put the pork in the oven for about 20 mins and tested the temperature with a Thermapen instant read thermometer. When it read 135F in the lowest temp (thickest) area, I removed it from the oven, tented it with foil and put some oven gloves on top of the foil to keep the heat in. From various sources, I know that the meat continues to conduct heat to the interior during a resting period, so although 135F sounds low, 10 mins later it was at 145F, which the FDA approves.

    When we carved it, perfection! Juicy, tasty, pink but not raw. Just fabulous. Don’t worry if you don’t have an oven, you can still make this.

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  2. Jasmine

    I want to make this but I don’t have a grill.
    How can I make this on a stove top or oven?

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  3. Rebecca

    We made this last night and it was out of this world. We never had anything like it before, and surely never would have, had it not been for your website and fantastic photos. Thank you SO MUCH for sharing such wonderful and easy recipes!

    xxxxxyyyyy

  4. bmhost

    So easy and so good! Thank you for this great recipe to add to my collection!

    xxxxxyyyyy

  5. Diana V

    I made this tonight only I used center cut pork chops instead of pork tenderloin to save money since it’s just my husband and me, and it was sooo… good!!! I’ve been nervous about trying herbes de Provence because I tend to be sensitive to lavender but your testimonial above convinced me to give it a shot. I *love* it!!! Now I just have to wait and see if I end up with a migraine, if I end up migraine free it’s my new go-to seasoning for pork.

    Thank you so much for starting this website. I’ve absolutely loved every single thing I’ve ever made from it and it has inspired me to try new things many times over.

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