1
Step 1
Trim the tenderloin and season with salt and pepper. Mix the oil, mustard and chopped sage and rub over the meat.
Grilled
Grilled Pork Tenderloin with Peach and Sage
Pork tenderloin is grilled whole and sliced after resting. Sweet peaches, fresh sage and a light balsamic glaze create an elegant mix of sweet, tangy and herbal flavours.
YOU WILL NEED
Ingredients
- 600 g pork tenderloin
- 2 firm peaches
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp honey
- 6 sage leaves
- 1 tsp Dijon mustard
- Salt and black pepper
FROM THE KITCHEN TO THE PLATE
Method
2
Step 2
Halve and stone the peaches. Mix the balsamic vinegar and honey.
3
Step 3
Grill the tenderloin over medium heat, turning to brown all sides. Move to indirect heat until the internal temperature is about 68–70°C.
4
Step 4
Grill the peaches cut-side down. Rest and slice the pork. Brush the peaches with the balsamic glaze.
A DELICIOUS FINISH
What should you serve with it?
Wine or beer
Pinot Noir or saison
Peach sweetness and sage call for fresh fruit and modest tannin. Pinot Noir is elegant with pork tenderloin; a dry saison adds herbal notes and lively carbonation.
ALCOHOL-FREE OPTION
Peach juice with lemon and sparkling water.
A delicious alternative that lets the food take centre stage.
These drink pairings are suggestions – choose what suits you and your guests.