Recipes Main Courses Pork Grilled Pork Loin with Peaches

Grilled Pork Loin with Peaches

Grilled Pork Loin with Peaches is rated 5.0 out of 5 by 1.
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Prep Time: 15 minutes
Cook Time: 60 minutes
Servings: 8

Pork and fruit is a classic combination. This recipe takes that pairing to a delicious new level by grill-roasting a pork loin roast with fresh summer peaches. If you can’t find small peaches, use larger ones and cut each into 6 to 8 wedges.

Ingredients:

  • 1 boneless pork loin roast, about 3 1/2 lb.
  • 1/2 cup balsamic vinegar
  • 1/4 cup Dijon mustard
  • 2 Tbs. firmly packed light brown sugar
  • 1 Tbs. chopped fresh thyme
  • 1/4 cup plus 1 Tbs. olive oil
  • Kosher salt and freshly ground pepper, to taste
  • 2 1/2 lb. small peaches, pitted and halved
  • 3 or 4 fresh oregano sprigs

Directions:

Using kitchen twine, tie the pork roast at 2-inch intervals and place in a large sealable plastic bag. In a small bowl, whisk together the vinegar, mustard, brown sugar, thyme and the 1/4 cup olive oil. Pour the marinade into the bag, seal the bag, and refrigerate for at least 4 hours or up to 24 hours, turning the bag over once or twice.

Remove the pork from the marinade and place on a rack-lined baking sheet. Generously season the pork on all sides with salt and pepper. Let stand at room temperature for 1 hour.

Prepare a grill for indirect grilling over medium-high heat.

In a large bowl, toss the peaches with the 1 Tbs. olive oil. Set aside. Place the pork, fat side up, in the center of a steel grill roaster.

Place the roaster in the center of the grill over indirect heat, cover the grill and cook for 30 minutes. Arrange the peaches along the sides of the roaster, top with the oregano sprigs and cover the grill. Cook until the pork is well browned and an instant-read thermometer inserted into the center of the meat registers 145°F, 20 to 30 minutes more; adjust the burners as needed to maintain the internal grill temperature at 375° to 400°F. 

Transfer the pork to a cutting board, cover loosely with aluminum foil and let rest for 10 minutes before carving. Cut the pork into slices and serve immediately with the peaches. Serves 6 to 8.

Williams-Sonoma Kitchen

Rated 5 out of 5 by from Weekend Grilling Masterpiece I made the recipe exactly as written, and marinated the pork loin for the full 24 hours. The marinade was mild, and did its job to tenderize the meat. The grilled peaches were great, but any favorite grilled fruit or vegetable would also work. Will definitely be making again.
Date published: 2013-06-05
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