Bobby Flay's GRILLED PORK TENDERLOIN & PEACHES
Grilled Pork Tenderloin:
3 Tbl canola oil
2 Tbl fresh rosemary, finely chopped
1/2 tsp coarse black pepper
1 1/2 lbs. pork tenderloin, fat trimmed
Reserved peah glaze(from recipe below)
Rosemary sprigs, for garnish
1 Whisk the oil, rosemary, and pepper in a baking dish. Add the pork; coat. Cover and refrigerate 1-2 hours.
2. Heat grill to high. Remove pork from the refrigerator 20 minutes before grilling. Season tenderloin liberally with salt and grill on all sides until golden brown and slightly charred, 2 minutes per side. Brush with peach glaze, cober and continue grilling 5 minutes or until an instant-read thermometer inserted into the center of the pork reads 145 degrees F.
3. Remove to a cutting board, tent with foil, and let rest 10 m inutes. Slice into 1/2-inch thick pieces. Place on a platter with the peaches; drizzle with remaining glaze. Barnish with rosemary sprigs.
1 cup red-wine vinegar
1/4 cup water
1/2 cup clover honey
Salt and fresh black pepper
3 slightly under-ripe peaches, halved, pitted, and each half sliced into quarters
1. Bring the vinegar, water, honey, salt, and pepper to a simmer in a large high-sided saute' pan over medium heat. Add the peaches and cook, stirring once or twice until sightly soft, about 5 minutes
2. Remove peaches to a plate; continue cooking the liquid until sightly reduced, 5 minutes. Transfer half of the glaze to a small bowl.
Serves 4. Per serving: 460 calories, 33g carbs, 37g protein, 115mg cholesterol, and 18g fat.