Peach-Balsamic Glazed Pork Loin | Recipes

Peach-Balsamic Glazed Pork Loin

Recipe - Welcome

Peach-Balsamic Glazed Pork Loin

Servings4

Ingredients

1 pork loin, trimmed of excess fat and silver skin

4 tablespoons balsamic vinegar, divided

2 tablespoons olive oil

Generous pinch of salt and cracked black pepper

2 cloves garlic, minced

2 tablespoons fresh thyme leaves, minced

3 peaches

2 tablespoons honey

Directions

Place the tenderloin on a baking dish and add two tablespoons of balsamic, the olive oil, salt, pepper, garlic and thyme. Rub into the pork loin. Marinate for at least four hours or overnight.
Peel the peaches. Slice two of the peaches and set aside. Puree the remaining peach and combine with the honey and remaining balsamic vinegar.
Heat a grill to high. Add the pork to the grill and drizzle over the top any remaining juices or marinade from the bottom of the pan. Turn grill to low baste with the peach-balsamic sauce and close. Let cook for five minutes before turning. Meanwhile, skewer the peach slices and add to the grill. Continue to cook and turn the pork while basting, every few minutes. Remove peaches once they soften and caramelize.
When a meat thermometer inserted into the thickest part of the pork reads 145 degrees remove the pork from the grill. Let rest for five to ten minutes before slicing. Serve pork on a bed of thyme with the grilled peaches scattered around the platter.

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Prep Time

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Cook Time

Servings

Shop Ingredients

Makes 4 servings

1 pork loin, trimmed of excess fat and silver skin

Hormel Original Pork Loin Filet - 24 Ounce

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$9.99 was $10.99$0.42/oz

4 tablespoons balsamic vinegar, divided

Not Available

2 tablespoons olive oil

Not Available

Generous pinch of salt and cracked black pepper

Not Available

2 cloves garlic, minced

Fresh Garlic Bulb - 1 Each

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$0.79

2 tablespoons fresh thyme leaves, minced

That's Tasty Thyme - 0.5 Ounce

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$2.29$4.58/oz

3 peaches

Not Available

2 tablespoons honey

Desert Creek Honey Honey, Raw, Texas - 1 Pound

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$9.99$9.99/lb

Place the tenderloin on a baking dish and add two tablespoons of balsamic, the olive oil, salt, pepper, garlic and thyme. Rub into the pork loin. Marinate for at least four hours or overnight.
Peel the peaches. Slice two of the peaches and set aside. Puree the remaining peach and combine with the honey and remaining balsamic vinegar.
Heat a grill to high. Add the pork to the grill and drizzle over the top any remaining juices or marinade from the bottom of the pan. Turn grill to low baste with the peach-balsamic sauce and close. Let cook for five minutes before turning. Meanwhile, skewer the peach slices and add to the grill. Continue to cook and turn the pork while basting, every few minutes. Remove peaches once they soften and caramelize.
When a meat thermometer inserted into the thickest part of the pork reads 145 degrees remove the pork from the grill. Let rest for five to ten minutes before slicing. Serve pork on a bed of thyme with the grilled peaches scattered around the platter.