Peachy Pork Tenderloin
- 2 pork tenderloins
- 3/4 cup peach jam
- 1/4 cup soy sauce
- 1 garlic clove, grated
- 1 tablespoon rice wine vinegar
- 3-4 peaches, halved and pits removed
- Pinch of cayenne pepper
- 3-4 scallions, sliced diagonally
- kosher salt
In a small bowl combine the peach jam, soy sauce, garlic, vinegar and cayenne pepper. Take about a ¼ cup of the marinade and put it in a separate bowl. Place the rest of the marinade in a large enough dish to hold the two pork tenderloins.
Brush the ¼ cup of marinade on the pork and sprinkle with kosher salt. Brush some marinade on the peaches too. Place the pork on a grill and cook on all sides. Cook until a meat thermometer registers 140. Also place the peaches on the grill cut side down. After the peaches get a char on them, flip and cook for a few more minutes.
Remove the pork and peaches from the grill.
Place the pork into the marinade and cover with foil and let sit for 10 minutes. It will continue to cook a bit and soak up the flavor.
Slice the pork and spoon the rest of the marinade over the pork. Arrange the cooked peaches on the platter and sprinkle the scallions on top.