Yum

Tuesday, August 27, 2013

Put Pork on your Fork with Peach, Maple-Mustard Pork Tenderloin & Grilled Peaches



Summer is almost over, and I'm taking the opportunity to cook on the grill, any chance I get. Soon, our meals will be heavy, robust and comforting, but I still want a bit of that summer feel to our dinners, before it gets cold. So, when I found a great deal on Ontario Pork Tenderloins last week, I knew I wanted to get it on the grill. Since I had a basket of Ontario peaches, I decided to incorporate them into our dinner. 

I really didn't know if my idea for this dish would turn out. I mean, basting a pork tenderloin with peach maple mustard? I was hoping it tasted as good as it sounded, LOL. Know what? It totally did! The glaze made a nice sweet and tart crust on the tenderloin and it paired really well with the salty bacon and feta. I wanted to serve this with grilled peaches as well, and loved the sweet, tangy and spicy flavour. Paired with the pork it was out of this world!




Disclosure – I am one of 10 food blogger winners in the Canadian Pork on the BBQ: Put Pork on Your Fork Contest with Pork Marketing Canada and the Food Bloggers of Canada. I have received compensation as a thank you for participating and for sharing my honest opinion. The opinions on this blog are my own.


Peach, Maple-Mustard Pork Tenderloin with Grilled Peaches
printable version

1- 1 lb pork tenderloin
4 ripe peaches, divided
1/2 C maple syrup, divided
2 Tbs whole grain Dijon mustard
salt and pepper
onion powder
garlic powder
6 slices bacon, cooked
2 Tbs feta cheese
1/2 tsp chili powder
pinch cayenne


In a food processor, puree one peach (pit removed), 1/4 C maple syrup and whole grain Dijon mustard. Set aside.

Using a sharp knife, cut the pork tenderloin in half, making sure to NOT cut all the way through. Open the pork up like a book and flip it cut sides down. Cover with parchment paper and using a meat mallet, pound to a 1/3 inch thickness.

Flip the tenderloin back over and season with salt, pepper, garlic powder and onion powder. Spread a layer of peach maple mustard over pork. Layer bacon vertically onto the meat and sprinkle with feta. Roll up jelly roll style, starting with the long end. Secure together with toothpicks.

Pour 2 Tbs olive oil in a plate and season with salt and pepper. Roll tenderloin into the oil, before placing on a preheated grill. Sear tenderloin on all sides, until nice and brown. Turn heat under the tenderloin off, leaving remaining heat on grill at HIGH. Cook over indirect heat for 30 minutes, basting with peach maple mustard; until thermometer inserted in the center of the tenderloin reads 160 degrees. Remove from grill, tent with foil and let rest 10 minutes before slicing.

While tenderloin is resting, slice remaining peaches in half, removing pits. In a small bowl, combine remaining maple syrup, chili powder and cayenne. Brush onto peach halves and place onto grill, flesh side down. Grill 2 minutes, until nice and caramelized, flip and cook an additional 2-3 minutes; until peaches start to become tender. Serve with tenderloin.


This post linked to


In & Out of the Kitchen
See Ya in the Gumbo
You're Gonna Love It!
Tasty Tuesday
Wednesday Extravaganza
Wonderful Food Wednesday
What's Cookin Wednesday

3 comments:

the cape on the corner said...

oh my gosh, this looks delicious! I love fruit in dishes you wouldn't think they go in, like this.

Michelle said...

Congratulations, Cindy! This is a beautiful dish and sounds delicious.
Thanks for linking!

Karly Campbell said...

What a gorgeous dinner! Thanks for linking up with What's Cookin' Wednesday!