Spicy Pork Tenderloin with Grilled Stone Fruit Agrodolce
Share
Spicy Pork Tenderloin with Grilled Stone Fruit Agrodolce
Category
Meat and Poultry
Ingredients
- 3 pounds pork tenderloin
- 5 tablespoons Fustini's Chipotle olive oil, divided
- 3 tablespoons Fustini's Peach balsamic
- 2 large peaches, thick slices
- 1/4 cup golden raisins
- 1/4 cup Fustini's Jalapeno Lime balsamic
- 1/4 cup white wine
- 1 tablespoon parsley, chopped
- salt and pepper to taste
Ingredients
Directions
- In a plastic zipper bag, combine 3 tablespoons of olive oil and balsamic. Add pork and let marinate for 3 hours or overnight. Preheat grill, remove pork from marinade and pat dry with a paper towel. Salt and pepper to taste. Brush peach wedges with remaining olive oil. Grill pork for 30 minutes, turning every 10 minutes to char all sides. For the last 10 minutes place peaches on the grill to heat and create grill marks. Remove from heat. In a small saucepan, heat wine and balsamic. Add raisins and simmer until sauce thickens and the raisins soften. Pour sauce over pork, top with peaches and garnish with parsley.