Grilled Pork Tenderloin with Peach Rum Sauce
Grilled Pork Tenderloin with Peach Rum Sauce sounds pretty decadent but is easy to prepare, perfect for entertaining and absolutely delicious to eat!
Servings 6 people
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Ingredients
- 2½ lbs pork tenderloins Two 1¼ lb tenderloins tied together
- 3 tbsp rosemary chopped
- 2 tbsp thyme chopped
- 1 tbsp olive oil
- salt and pepper
- 4 cups peaches Diced into large pieces
- 1/4 cup dark rum
- 1 tbsp brown sugar
- 1 herb bouquet*
Instructions
- Pat the pork tenderloins dry with a paper towel and tie them together with cooking string, pairing the small end of one with the large end of the other. Drizzle with olive oil and rub with the rosemary and thyme. Salt and pepper the meat and if not cooking right away wrap it in plastic wrap and refrigerate.
- Grill using indirect heat at 225 °F for approximately 1 hour or until the meat reaches 140 °F when tested with a meat thermometer. Remove from the grill and let rest for 15 minutes.
- While the meat cooks combine peaches, rum, and brown sugar together in a sauce pan. Cook until peaches just begin to break down. * I also added an herb bouquet by tying additional rosemary and thyme together and dropping it into the pan while the peaches cooked.
- Slice meat and spoon on the peach rum sauce. Serve immediately. Refrigerate any leftovers.
Nutrition
Calories: 327kcal | Carbohydrates: 14g | Protein: 40g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 123mg | Sodium: 113mg | Potassium: 895mg | Fiber: 2g | Sugar: 11g | Vitamin A: 481IU | Vitamin C: 9mg | Calcium: 39mg | Iron: 3mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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