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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