Grilled Pork Tenderloin with Peaches and Rosemary – Serves 6 to 8
2 Pork Tenderloins, approximately 2 lbs. each, trimmed of silver skin
4 Peaches, not too soft, peeled, pit removed, and quartered
3 sprigs of Rosemary, leaves removed from stems
2 TBS Lemon Juice
4 TBS Olive Oil
Salt and Pepper to taste
Chop Rosemary and mix in a bowl with Olive Oil. Put half of this mixture with the Pork into a plastic bag that seals closed. Place bag in refrigerator and marinate for 1 hour. Add Peaches to bowl with remainder of Rosemary-Olive Oil mixture. Toss well.
Heat grill. Remove Pork from plastic bag and discard bag and marinade. When hot, place Pork and Peaches side-by-side on grill, turning periodically to get nice grill marks on both. After 8 minutes, remove Peaches entirely from heat and put back into original bowl of Rosemary-Olive Oil mixture. Cover bowl with tin foil. Cook Pork for another 3 to 4 minutes until pink in center (140°F). Place on metal cooking tray and tent tightly with aluminum foil. Let rest for 12 minutes.
Remove foil. Slice Pork as thin or thick as desired and place on serving tray. Save juices, add to Rosemary-Olive Oil-Peach mixture along with Lemon Juice and stir. Season with Salt and Pepper, if desired. Pour all over Pork and serve with your favorite salad of Farmers Market finds.