A couple of weeks ago, a good friend was asking me a question that I found compelling…
“What keeps you excited about vegetarian eating?” He asked. “So many people endeavor to eat less animal products, but end up reverting back to old habits.” I said that I’m prone to reverting to old habits as well. Actually I do this almost every weekend – do I have to remind you that my book series is titled”The weekday Vegetarians! It’s true the fact that moderation is what makes me feel energized about cooking that is plant-based frequently. It’s much more easy for me to stay vegetarian in the week when I know that I’m likely to indulge in a few days by eating a fish sandwich fried or the dish we cooked this weekend barbecued pork tenderloin with peaches.
This recipe is the epitome of summer and we’ve been cooking this to feed the girls in our family for more than 10 years, and always at this season when the markets are bursting of stone fruits. It’s a simple recipe that requires only a few ingredients (pork and peaches, along with some condiments) and a few brain cells (the only thing that’s difficult is making sure to marinate your pork). It’s all cooked by grilling where the fruit is broken down sufficient to make the perfect drizzle sauce you’ll need for the sweet, juicy pork. If you aren’t able to get your hands on nectarines, peaches are fine.
Grilled Pork and Peaches
Serves 4. (FYI the picture above shows 3)
Two and a half pounds of pork tenderloin (tenderloins generally weigh around 1 pound each, which means you’ll need to purchase at least two)
1/4 cup soy sauce
1 heaping tablespoon of honey
1 tablespoon hot sauce, or Sriracha
Three tablespoons of olive oil plus more to brush
4 large peaches that are ripe or nectarines cut into chunks according to the picture
About an hour before dinner prepare the pork tenderloin in a pie dish or a smaller baking dish (it should be in a snug place) with honey, soy sauce hot sauce, and 3 tablespoons of olive oil. Keep it in the refrigerator covered and turning the pork every at least once or twice as it is marinating.
Once you are ready to cook when you’re ready, heat the grill until medium-high temperature. (Ours was set to 400F.) The cut side of the peaches with oil, then place them in a bowl to dry.
Grill the meat for fifteen to twenty minutes turning it every 5 minutes until the center is firm It should feel similar to the skin’s pad beneath your thumb. Remove the pork from the grill and let it rest for 10 minutes. Cut the peach pieces cut-side down, rotating them every often to ensure they don’t get burned, before close the lid benefit the peaches cook If necessary. The goal is for them to be soft, yet retain their shape. Cut the pork into slices on the cutting board, then place on a serving platter, then cover with cooked peaches and any juices that come from the meat or the fruit.