Grilled pork tenderloin with peaches and mustard rosemary sauce

Pork goes well with juicy fruits. For example, with peach. Grilled pork tenderloin unusually tasty. Rosemary makes the dish even more fragrant, and mustard – spicy. In addition, a combination of mustard and sweets peach and sugar makes this dish special and unique. value of one serving: (total 2) Calories 376, total fat 8 g., saturated fats, proteins 49 g, carbohydrates 26 g, fiber, cholesterol mg., sodium mg., sugar g. Share with friends: Time: 40 minutes Difficulty: easy Servings: 2 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

Two 450g grilled pork tenderloins.
3 sliced ripe peaches
1/2 tbsp. dry white wine
1/3 Art. brown sugar
1 lemon
2 tsp whole grain mustard
1/4 tsp chopped rosemary or 2 small twigs

Recipes with similar ingredients: pork, brown sugar, peaches, whole grain mustard, rosemary

Recipe preparation:

Light the grill to maximum. Dry the pork and season salt and pepper. Lightly oil the grill, then fry, turning, pork for 10 minutes, until marks from grilling.
Meanwhile, mix in a saucepan peaches, wine, brown sugar and 1/2 tbsp. water. Cut the lemon zest with a vegetable knife and add it to the stewpan; squeeze lemon juice. Cover and cook over medium heat for 5-7 minutes until peaches become soft. Put them in a bowl with a slotted spoon.
Add mustard to the remaining liquid in the saucepan, 1/2 tsp. salt and 1/4 tsp pepper. Pour 1/3 Art. fluid into a small bowl and mix with chopped rosemary; grease pork and continue to fry it for 10-15 minutes until the thermometer, placed in the thickest part of the meat will not register temperature 60 ⁰С. Put the meat on a cutting board.
Meanwhile, boil the remaining liquid in a saucepan in for 3 minutes, until the consistency of the syrup. Remove from heat and season. with salt. Return the peaches along with the sprigs of rosemary to the stewpan. Slice pork and serve with peaches.