A few weeks ago, a friend asked me a compelling question…
“What excites you about eating vegetarian?” He asked. “So many people try to eat less animal products, but end up going back to old habits.” I told him I was going back to old habits too. In fact, I do almost every weekend. need I remind you that my book series is called? It Day of week Vegetarians! — and that moderation is exactly what helps me be more enthusiastic about pre-plant cooking than not. It’s much easier for me to be vegetarian during the week when I know I’ll be allowing myself to indulge soon. fried fish sandwich or what we made this weekend. grilled pork tenderloin with peaches.
This recipe is a summer essential and we are making it! our daughters for more than a decade, always at this time of year when the market explodes with stone fruit. It requires minimal ingredients (pork, peaches, some spices) and minimal brain cells (the only hard part is remembering to marinate the pork). And it’s all done on the grill, where the fruit breaks down enough to be the only dripping sauce needed for the juicy, candied pork. If you can’t find peaches, nectarines are A-OK.
Grilled pork with peaches
2-2 1/2 pounds of pork tenderloin (tenders are usually about a pound each, so you’ll need at least two of them)
1/4 cup soy sauce
1 tablespoon of honey
1 teaspoon hot sauce or Sriracha
3 tablespoons olive oil, plus more for brushing
4 large ripe peaches or nectarines, sliced as shown
A few hours before dinner, marinate the pork tenderloin in a pie dish or small baking dish (it should fit) with soy sauce, honey, hot sauce and 3 tablespoons of olive oil. Refrigerate, covered, turning the pork once or twice while it marinates.
When ready to cook, heat the grill to medium-high heat. (Ours was set to 400F.) Brush cut side of peaches with oil and set aside.
Roast the pork for about 15 to 20 minutes, turning every 5 minutes, until it is firm in half; it should feel like a pad of skin just under your thumb. Remove the pork and let it rest for about 10 minutes. Place the peaches cut side down, turning occasionally to prevent burning, and close the lid to help cook if needed. You want them to be soft but still hold their shape. Slice the pork on a board, place on a plate and surround with cooked peaches and any juices from the meat or fruit.
Serve with potato salad or green salad.
PS: Corn and tomato stew with sausage, the easiest summer dinner ever!and: favorite strawberry shortcake.
