Grilled Pork Tenderloin With Peaches

A few weeks ago, a friend asked me a compelling question…

“What keeps you excited about vegetarian eating?” he asked. “So many people attempt to eat less animal products, but end up reverting back to old habits.” I told him I revert back to old habits, too. In fact, I do almost every weekend — do I need to remind you my book series is called The Weekday Vegetarians! — and that moderation is exactly what helps me stay energized about plant-forward cooking more often than not. It’s so much easier for me to be a vegetarian during the week when I know I’m going to let myself indulge soon with a fried fish sandwich or what we made this weekend: grilled pork tenderloin with peaches.

This recipe is quintessential summer, and we’ve been making it for our daughters for over a decade, always this time of year when the market is exploding with stone fruits. It requires minimal ingredients (pork, peaches, some condiment staples) and minimal brain cells (the only hard part is remembering to marinate the pork). And it’s all made on the grill where the fruit breaks down just enough to be the only drizzle sauce you need for the juicy, candied pork. If you can’t find peaches, nectarines are A-OK.

Grilled Pork with Peaches
Serves 4 (FYI the photo above served 3)

2-2 1/2 pounds pork tenderloin (tenderloins are usually about a pound each, so you’ll have to pick up at least two of them)
1/4 cup soy sauce
1 heaping tablespoon honey
1 teaspoon hot sauce or Sriracha
3 tablespoons olive oil, plus more for brushing
4 large ripe peaches or nectarines, cut into chunks as shown

A few hours before dinner, marinate the pork tenderloin in a pie or small baking dish (it should be snug) with the soy sauce, honey, hot sauce, and 3 tablespoons olive oil. Chill in the fridge covered, turning the pork once or twice while it marinates.

When ready to cook, heat the grill to medium-high heat. (Ours was set to 400F.) Brush the cut side of the peaches with oil and set aside.

Grill the pork for about 15 to 20 minutes, turning every 5 minutes, until the middle is firm — it should feel like the pad of skin just below your thumb. Remove the pork and let rest for about 10 minutes. Place the peach chunks cut-side down, turning every now and then so they don’t burn, and closing the lid to help them cook through if necessary. You want them to be soft, but still hold their shape. Slice the pork on a cutting board, place on a platter, and surround with cooked peaches and any juices from the meat or fruit.

Serve with potato salad or a green salad.

P.S. Corn and tomato stew with sausage, the easiest summer dinner, and a favorite strawberry cake.