Pork and peaches with the addition of figs make a great summertime dinner, it is quick to make, and the sweetness of the peaches and figs are great with pork.
If figs are not available, then simply add another peach.
If you are cooking for two and only make one pork tenderloin, the leftover sauce is great on ice cream, waffles, brie, or in a cobbler, add some cinnamon and vanilla when reheated, and it’s perfect for desserts.
This sauce can also be used on pork loin, chicken, or grilled fish.
Grilled Pork Tenderloin With A Peach and Fig butter Sauce
Grilled pork tenderloin with the summer freshness of peaches and figs in a sweet butter sauce with a bit of heat from cayenne peppers is perfect for summer dinners.
Ingredients
- 2 each pork tenderloins silver skin removed
- 4 each medium to large peaches peeled and sliced
- 1 pound fresh figs cut into quarters
- ⅓ cup brown sugar
- 1 stick butter
- 1-3 each fresh cayenne peppers finely diced seeds removed or ¼ to ½ tsp dried chili flakes
- juice from ½ a lemon
Instructions
- Let your pork tenderloin set out and come to room temperature for 30 minutes or so.
- Rub your pork tenderloin with avocado or vegetable oil and season well with salt and pepper.
- On a grill that is 400° to 450°, rub the grates with oil and add your pork.
- Close the lid and set your timer for 7 minutes.
- Turn your pork and cook another 7 minutes.
- If you have a meat thermometer, you are looking for an internal temp. of 140°
- Remove your pork from the grill and let rest for 10 minutes.
- You can tent it with foil to help keep it warm; just make sure to leave air holes.
- While your pork is resting, heat a large cast iron or heavy bottom skillet over medium-high heat.
- Add the butter, and when completely melted add the brown sugar and stir to dissolve.
- Add the peaches and peppers; the amount of peppers or dried chili flakes is up to you and how much of a kick you want.
- Cook stirring for 3 minutes.
- Add the figs and lemon juice and season with salt and pepper.
- Cook for 2 minutes and turn off the heat
- Slice the pork into ½- inch slices and serve covered in the sauce.
Nutrition
Calories: 287kcalCarbohydrates: 22gProtein: 1gFat: 23gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 61mgSodium: 5mgPotassium: 273mgFiber: 3gSugar: 19gVitamin A: 870IUVitamin C: 2mgCalcium: 47mgIron: 0.4mg
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