Peach Rosemary Pork Loin

I love a good peach! I made an amazing marinade with one and looked forward to sharing it with you. This post was supposed to find it’s way here yesterday, but things have been a little crazy here. Oregon is on fire! Towns within seven miles are being evacuated. And the winds!! My backyard is full of tree branches but it’s too smoky to go clean them up. Ahhh…

peach

But now I can catch my breath for a bit so here it is! Those peaches are so beautiful this year! I had so many I was looking for ways to use them. I thought, what about a marinade? Bingo!! A peach marinade!

Here’s How to Do it:

Start by cutting up the peach

peach

and the rosemary.

Then put all the ingredients except the pork loin

peach

into container that will hold the loin and other ingredients with no air pockets – or you can use a large zip lock bag.

peach

Give the peach pieces a little smash to break up the flavors. Stir it up the ingredients and gently lay the pork into the liquid. Be sure it is totally covered.

Allow to marinate at least 24 hours, better 48, refrigerated.

The longer it goes the more the peach flavor permeates the meat.

Heat the grill to about 350 to 375 degrees.

Lay three or four sprigs of rosemary onto the grill, then lay the pork over it. Cover and grill on low for about 15 to 20 minutes.

peach

Remove the rosemary and turn the meat. Allow to continue to cook for another 15 to 20 minutes, until the outside is browned well and the internal temperature reaches  145°.

peach

Remove from the grill, cover with a tent of foil and allow to rest for five to ten minutes.

Slice the roast into thick slices

and serve. Great with grilled peaches!

peach

© Copyright 2020 The Lazy Gastronome

Peach Rosemary Pork Tenderloin

Marinated in peaches and fresh rosemary then grilled to perfection!

  • 2 pounds pork tenderloin
  • 5 large sprigs rosemary
  • 1 medium peach, cut into chunks (save the juice)
  • 2 teaspoons sea salt
  • 1 teaspoon peach vinegar ((white champagne vinegar can be used))
  • 12 oz sparkling ginger peach water ((just peach works too))
  1. Start by cutting the peaches into chunks and pulling the leaves off two sprigs of rosemary.

  2. Put all the ingredients except the pork loin into container that will hold the loin and other ingredients with no air pockets – or you can use a large zip lock bag.

  3. Give the peaches a little smash to break up the flavors. Stir it up the ingredients and gently lay the pork into the liquid. Be sure it is totally covered.

  4. Allow to marinate at least 24 hours, better 48, refrigerated.

  5. Heat the grill to about 350 to 375 degrees.

  6. Lay three sprigs of rosemary onto the grill, then lay the pork over it. Cover and grill on low for about 15 to 20 minutes.

  7. Remove the rosemary and turn the meat. Allow to continue to cook for another 15 to 20 minutes, until the outside is browned well and the internal temperature reaches  145°.

  8. Remove from the grill, cover with a tent of foil and allow to rest for five to ten minutes.

  9. Slice the roast into thick slices and serve. Great with grilled peaches!

Here are some things that are perfect to use for this recipe!

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