Pork Tenderloin with Grilled Peaches and Red Onions
By America's Test KitchenPublished on April 19, 2012
Time
30 minutes
Yield
Serves 4
Ingredients
1 tablespoon ground cumin 1 tablespoon packed brown sugar 1 ½ teaspoons ground coriander ½ teaspoon cayenne pepper ½ teaspoon table salt 24 - 32 ounces pork tenderloins (2 loins, 12- to 16-ounces each), trimmed2 peaches, halved and pitted2 small red onions, quartered2 tablespoons olive oil 1 tablespoon granulated sugar
Before You Begin
Leave the root end of the onions intact so the petals don’t separate when grilled.
Instructions
- Combine cumin, brown sugar, coriander, cayenne, and ½ teaspoon salt in bowl. Rub tenderloins with spice mixture. Grill over hot fire until browned on all sides and meat registers 145 degrees, about 12 minutes. Transfer to carving board, tent loosely with aluminum foil, and let rest for 10 minutes.
- While pork rests, brush peaches and onions with oil and sprinkle with granulated sugar. Season with salt and pepper to taste. Grill over hot fire until caramelized and tender, about 3 minutes per side. Transfer to platter. Slice pork ½ inch thick and serve with peaches and onions.
Time
30 minutesYield
Serves 4Ingredients
1 tablespoon ground cumin
1 tablespoon packed brown sugar
1 ½ teaspoons ground coriander
½ teaspoon cayenne pepper
½ teaspoon table salt
24 - 32 ounces pork tenderloins (2 loins, 12- to 16-ounces each), trimmed
2 peaches, halved and pitted
2 small red onions, quartered
2 tablespoons olive oil
1 tablespoon granulated sugar
Ingredients
1 tablespoon ground cumin
1 tablespoon packed brown sugar
1 ½ teaspoons ground coriander
½ teaspoon cayenne pepper
½ teaspoon table salt
24 - 32 ounces pork tenderloins (2 loins, 12- to 16-ounces each), trimmed
2 peaches, halved and pitted
2 small red onions, quartered
2 tablespoons olive oil
1 tablespoon granulated sugar
Ingredients
1 tablespoon ground cumin
1 tablespoon packed brown sugar
1 ½ teaspoons ground coriander
½ teaspoon cayenne pepper
½ teaspoon table salt
24 - 32 ounces pork tenderloins (2 loins, 12- to 16-ounces each), trimmed
2 peaches, halved and pitted
2 small red onions, quartered
2 tablespoons olive oil
1 tablespoon granulated sugar
Why This Recipe Works
The sweetness of the peaches is balanced by the heat of the cayenne and red onion.
Before You Begin
Leave the root end of the onions intact so the petals don’t separate when grilled.
Instructions
- Combine cumin, brown sugar, coriander, cayenne, and ½ teaspoon salt in bowl. Rub tenderloins with spice mixture. Grill over hot fire until browned on all sides and meat registers 145 degrees, about 12 minutes. Transfer to carving board, tent loosely with aluminum foil, and let rest for 10 minutes.
- While pork rests, brush peaches and onions with oil and sprinkle with granulated sugar. Season with salt and pepper to taste. Grill over hot fire until caramelized and tender, about 3 minutes per side. Transfer to platter. Slice pork ½ inch thick and serve with peaches and onions.
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