ROSEMARY-MUSTARD PORK WITH PEACHES
Steps:
- Preheat a grill to high. Pat the pork dry and season with salt and pepper. Lightly oil the grill, then grill the pork, turning, until marked, about 10 minutes.
- Meanwhile, combine the peaches, wine, brown sugar, and 1/2 cup water in a saucepan. Remove strips of zest from the lemon with a vegetable peeler and add to the pan; squeeze in the lemon juice. Cover and cook over medium-high heat until the peaches are just tender, 5 to 7 minutes. Transfer to a bowl with a slotted spoon.
- Add the mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper to the juices in the pan. Transfer 1/3 cup of the liquid to a small bowl and stir in the chopped rosemary; brush onto the pork and continue grilling until a thermometer inserted into the thickest part registers 145 degrees F, 10 to 15 more minutes. Transfer to a cutting board.
- Meanwhile, simmer the remaining liquid in the saucepan until syrupy, about 3 minutes. Remove from the heat and season with salt. Return the peaches to the pan along with the rosemary sprigs. Slice the pork and serve with the peaches.
- Per serving: Calories 376; Fat 8 g (Saturated 3 g); Cholesterol 147 mg; Sodium 181 mg; Carbohydrate 26 g; Fiber 1 g; Protein 49 g
5-INGREDIENT GRILLED PORK TENDERLOIN WITH PEACHES
If you're craving a juicy piece of meat from the grill but still desire a meal with a light finish, give pork tenderloin a try. Grilled peaches also pair well with chicken or can be enjoyed as a side dish for any barbecue.
Provided by Michelle Dudash
Categories main-dish
Time 4h15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Combine the ginger, 2 tablespoons vinegar and 1 tablespoon high-heat cooking oil, like canola, in a large resealable plastic bag. Sprinkle the pork with freshly ground black pepper and seal in the bag, squeezing out as much air as possible. Refrigerate at least 4 hours, or preferably overnight.
- When ready to cook, move the pork to the counter to bring it to room temperature. Preheat the grill for cooking over medium heat (350 to 400 degrees F).
- Cut the peaches in half crosswise around the pit (not through the stem) for easier release. Twist the halves in opposite directions to release the flesh from the pit. Twist the pit out of the peach, cutting tightly around the pit with a paring knife, if necessary. Drizzle the peaches cut-side up with the remaining 2 teaspoons vinegar.
- Drain off the marinade and sprinkle the pork with 1/4 teaspoon salt. Rub the grill grates lightly with oil and grill the pork until it has nice grill marks and releases easily from the grill, about 8 minutes.
- Turn the pork and cook another 5 minutes. Once more, turn to another side and cook an additional 5 minutes. Remove the pork and cover it loosely with foil. Allow to rest 5 to 10 minutes to let the juices redistribute.
- Meanwhile, place the peaches on the grill cut-sides down and cook until they have nice grill marks, release easily from the grill and are softened, 8 to 10 minutes.
- Sprinkle the pork and peaches with basil and additional salt and pepper to taste. Slice and serve.
Nutrition Facts : Calories 170, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 47 milligrams, Sodium 336 milligrams, Carbohydrate 11 grams, Fiber 2 grams, Protein 19 grams
GRILLED PORK AND PEACHES
Here is a simple dinner you could cook on a pancake griddle set on the grate above a fire pit or grill in someone's backyard, as if performing a magic trick. The result is a plate of thick, luscious pork with a deep, burnished crust, redolent of garlic and rosemary, and a sunset of soft, smoky peaches nutty with brown butter. The technique is what Francis Mallmann, the Latin American chef who developed the recipe and is its most refined and stylish practitioner, calls "the uncertain edge of burnt." It requires patience and keen observation. What you are looking for on the edges of the meat and fruit is color: a deep, dark brown that is almost black - a black without bitter, a burn that is not burned.
Provided by Sam Sifton
Categories dinner, main course
Time 55m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Light a fire in a fire pit with a grill, or in a charcoal grill, or set a gas grill to high. If you have a very strong vent in your kitchen, you may use your stove with a burner set to high. Place a large cast-iron pan or two-burner griddle over the heat and allow it to get hot. At this point you can let the fire die slightly with no ill effect. If using a gas grill or stove, turn heat to medium.
- Meanwhile, put the pork on a work surface and, using a meat mallet, pound to an even thickness of approximately 3/4 of an inch.
- Combine the garlic, rosemary and 6 tablespoons olive oil in a small bowl, mixing to make a rough paste. Season the pork aggressively on both sides with salt and pepper, then spread half the garlic mixture over one side and half on the other side.
- Brush the pan or griddle with the remaining olive oil, allow it to heat until it shimmers and is almost smoking, then place meat on the hot surface and cook, without touching, until it forms a good crust, approximately 10 minutes.
- While the meat cooks, surround it with the peaches, cut side down, and dot the fruit with the butter. (If you're using two cast-iron skillets, place the peaches in their own oiled pan.) Let them cook for approximately 5 minutes, or until they are soft and slightly charred. Transfer to a platter and tent with foil to keep warm.
- When the meat is well browned on the first side, use tongs to turn it over, and cook in the remaining butter for another 5 to 7 minutes. Remove the meat to a carving board and allow it to rest below a tent of foil for approximately 5 minutes. Slice the meat and serve with the peaches.
Nutrition Facts : @context http, Calories 822, UnsaturatedFat 32 grams, Carbohydrate 25 grams, Fat 58 grams, Fiber 4 grams, Protein 51 grams, SaturatedFat 15 grams, Sodium 1179 milligrams, Sugar 19 grams, TransFat 1 gram
GRILLED PORK AND PEACH SALAD
Summer is perfect for salads and grilling. Summer is also perfect for peaches, and this salad combines all three! Serve as a light entree with a crusty bread.
Provided by Bibi
Categories Beef and Pork Salads
Time 38m
Yield 4
Number Of Ingredients 17
Steps:
- Combine olive oil, balsamic vinegar, Dijon mustard, minced ginger, minced garlic, cayenne, 1/4 teaspoon salt, and white pepper in a pint-sized jar with a lid. Place the lid on the jar and shake the ingredients until well blended. Taste and adjust seasoning, if desired. Place container in the refrigerator until ready to use.
- Clean grates of an outdoor grill and preheat to medium-high, about 10 minutes, or as the manufacturer recommends.
- When grill is ready, grease grates using tongs to hold a paper towel saturated with vegetable oil.
- While the grill is heating, combine smoked paprika, granulated garlic, 1/4 teaspoon salt, and black pepper in a small bowl.
- Sprinkle both sides of pork slices with dry spice mixture and allow to stand at room temperature until the grill is ready.
- Place seasoned pork slices on the grill and do not touch for about 2 minutes. Using tongs, flip the slices and continue to grill until grill marks form and the pork reaches an internal temperature of 145 degrees F (62 degrees C), an additional 2 to 3 minutes. Remove from the grill and set aside.
- Place peach slices across the grate and grill until grill marks form, 2 to 3 minutes per side. Add to the reserved grilled pork slices.
- Make a bundle of kale leaves and slice across into 1/8-inch slices. Place sliced kale and carrots in a large mixing bowl. Add grilled pork slices and grilled peaches, and toss with desired amount of dressing (see note).
- Arrange salad on plates, and sprinkle 1/4 cup blueberries on each plate.
Nutrition Facts : Calories 671 calories, Carbohydrate 28.2 g, Cholesterol 73.7 mg, Fat 50.5 g, Fiber 4.3 g, Protein 28 g, SaturatedFat 7.9 g, Sodium 474.8 mg
GRILLED PORK CHOPS WITH PEACHES
I think I got this recipe from an old newspaper. You can use fresh or canned peaches. Also, you can substitute another lettuce like Romaine or Endive for the Radicchio which I think is kind of expensive.
Provided by threeovens
Categories Pork
Time 30m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 7
Steps:
- Whisk vinegar, 4 tbsp oil, shallot, 1/4 tsp salt and a pinch of pepper in a small bowl.
- Rub pork chops with 1 tbsp oil, salt and pepper. Brush peaches with oil, salt and pepper. Season radicchio with oil, salt and pepper.
- Heat grill pan to medium high and cook chops three minutes on each side. Lower heat to medium low and cook four to six minutes more until done. Remove.
- Caramelize peaches three to four minutes on each side. Remove.
- Cook radicchio, turning every minute or so until edges brown slightly, but lettuce remains firm.
- Arrange chops, peaches and radicchio on serving platter (or individual dishes) and pour vinaigrette over all. Serve immediately.
Nutrition Facts : Calories 482.9, Fat 43.6, SaturatedFat 10.7, Cholesterol 68.8, Sodium 56.9, Carbohydrate 4.4, Fiber 0.6, Sugar 3.3, Protein 18.4
GRILLED PORK CHOPS WITH GLAZED PEACHES
Provided by Sam Sifton
Categories dinner, easy, quick, main course
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Build a fire in your grill, leaving about 1/3 of grill free of coals.
- Mix butter and molasses together well. Add lime and set aside. Rub cut side of peaches with oil.
- Sprinkle chops and peaches generously with salt and pepper. When coals are covered with gray ash and fire is hot (you can hold your hand 5 inches above coals for only 1 to 2 seconds), put chops on grill directly over coals. Put peaches on grill along edge of coals.
- After 4 minutes, flip chops and cook for 4 minutes more, then move chops to part of grill with no coals. Cover them with a disposable foil pan, and continue to cook for 8 to 10 minutes more for medium.
- When you move chops, flip peaches over. During last 2 minutes of cooking, coat peaches liberally with molasses-butter mixture. Remove from grill and serve.
Nutrition Facts : @context http, Calories 508, UnsaturatedFat 18 grams, Carbohydrate 33 grams, Fat 35 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 12 grams, Sodium 722 milligrams, Sugar 29 grams, TransFat 0 grams
More about "grilled pork peaches recipes"
GRILLED PEACHES AND PORK RECIPE | MYRECIPES
From myrecipes.com
4.2/5 (34)Calories 216 per serving
- Place each piece of pork between 2 sheets of heavy-duty plastic wrap, and pound each piece to 1/4-inch thickness using a meat mallet or a rolling pin.
- Combine 2 tablespoons vinegar, juice, thyme, salt, and pepper in a small bowl. Reserve 1 tablespoon juice mixture. Pour the remaining juice mixture in a large zip-top plastic bag. Add pork; seal and marinate in refrigerator for 1 hour, turning occasionally.
GRILLED PORK TENDERLOIN AND PEACHES RECIPE - SIMPLY …
From simplyrecipes.com
5/5 (3)Total Time 45 minsCuisine AmericanCalories 261 per serving
GRILLED PORK LOIN WITH PEACHES | WILLIAMS SONOMA
From williams-sonoma.com
GRILLED PORK CHOPS WITH SPICY BALSAMIC GRILLED PEACHES
From foodiecrush.com
GRILLED PORK CHOPS WITH CARAMELIZED PEACHES AND BASIL
From williams-sonoma.com
GRILLED PORK CHOPS WITH HERBED CHEESE AND GRILLED …
From ricardocuisine.com
GRILLED HONEY GARLIC PORK WITH PEACHES - FOOD NETWORK …
From foodnetwork.ca
2.2/5 (19)Category Dinner,Fruit,Main,Pork,Quick And EasyServings 4Total Time 22 mins
11 UNIQUE RECIPES FOR YOUR GRILL THIS SUMMER - REDBOOK
From redbookmag.com
53 FOURTH OF JULY RECIPES FOR A FUN-FILLED INDEPENDENCE DAY
From epicurious.com
GRILLED PORK CHOPS WITH PEACHES, JALAPEñO AND HONEY
From cravingcalifornia.com
GRILLED PORK CHOPS RECIPE - NYT COOKING
From cooking.nytimes.com
STICKY GLAZED PORK CHOPS WITH PEACHES - FRUGAL HAUSFRAU
From frugalhausfrau.com
JESSICA HOLOKA ON TWITTER: "EVERYTHING’S BETTER ON THE GRILL AND THIS ...
From twitter.com
GRILLED PORK CHOPS WITH PEACHES RECIPE — THE MOM 100
From themom100.com
GRILLED PORK CHOPS AND PEACHES WITH POLE BEANS RECIPE - BON …
From bonappetit.com
SMASHED PEACH AND POBLANO GRILLED CHEESE RECIPE
From allrecipes.com
PEACH-GLAZED PORK TENDERLOIN RECIPE RECIPE | RECIPES.NET
From recipes.net
HOW TO GRILL PEACHES (EASY 4-STEP RECIPE) | KITCHN
From thekitchn.com
GRILLED BBQ PORK CHOPS - THE RECIPE CRITIC
From therecipecritic.com
GRILLED PORK LOIN WITH PEACHES - FOOD CHANNEL
From foodchannel.com
13 PEACH RECIPES YOU'LL WANT TO MAKE ALL SUMMER - YAHOO …
From ca.finance.yahoo.com
GRILLED PORK CHOP WITH BOURBON PEACH SAUCE RECIPE - ONTARIO PORK
From ontariopork.on.ca
GRILLED PORK AND PEACH SALAD (WHOLE30, PALEO, GF)
From hotpankitchen.com
GRILLED PORK TENDERLOIN WITH EASY MARINADE RECIPE | BON APPéTIT
From bonappetit.com
OUR 51 BEST GRILLED PORK CHOP RECIPES (PLUS RIBS, PORK SHOULDER, …
From epicurious.com
GRILLED PORK CHOPS AND PEACHES RECIPE — EAT THIS NOT THAT
From eatthis.com
You'll also love