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5 from 2 votes
Peach Rosemary Pork Tenderloin

Marinated in peaches and fresh rosemary then grilled to perfection!

Course: Main Course, main dish
Cuisine: American
Keyword: grill, peach, peaches, pork, pork loin, roesmary
Servings: 4 servings
Author: HelenFern
  • 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 reachesĀ  145Ā°.

  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!