I’ve always had a thing for combining meat with fruit. Whether I’m marinating a piece of beef in a fruity salsa, grilling stone fruit as a sexy little side dish or stuffing a big fat pork chop with a combination of chopped dried fruit, onion, parsley and a bit of garlic, I always come away with a flavorful, healthy dish.
This recipe calls for peach nectar, which you can find in just about any large supermarket these days. Toss it together in the morning, enjoy it for dinner.
Peachy Pork Tenderloin
Rinse the tenderloin then pat dry with paper towels. Trim any fat off, especially the “white skin”. Put the pork in a large zip lock bag, set aside.
Combine the nectar, teriyaki sauce, rosemary and olive oil. Pour it into the bag with the pork. Chill for at least 4 hours, 8 is good. Make sure you turn the bag now and then. When ready, drain the pork, toss the marinade.
For medium rare, you want to cook the pork to an internal temperature of 145F.** Take it off the grill and let it rest for about 5 minutes. Slice and serve.
* It might be hard to find a tenderloin this size – most are closer to a pound. Not to worry – leftovers of this dish make excellent sandwiches.
** Every cook should have a Taylor Instant Read Thermometer. You can find them in supermarkets or kitchen supply shops. Then keep it handy…learning to cook by temperature and not the clock will make you a better cook.
Calories: 162, Satfat: 2g, Carbs: 6g, Protein: 19g
Recipe, courtesy, “The New Diabetic Cookbook”
Picture, courtesy, tasteofhome.com
Kent McDonald is a Certified Personal Chef, living and working in Phoenix, AZ. (c) All rights reserved, 2012