It’s the beginning of peach season in the Kootenays & Okanagan and at Kootenay Spice, we are very excited! We love the juiciness, sweetness and versatility of the fruit.
A recipe we love using peaches for is grilled peaches & rosemary pork tenderloin. The combination of grilled peaches, honey and chili flakes topped with a couple of Kootenay Spice’s newest flavours, Smoked Pepper and Rosemary Balsamic Drizzle, gives the tenderloin a flavour you can’t get anywhere else! This past week we were fortunate to receive a jar of super-delicious, unpasteurized honey from a local farm, Earthy Organics, which makes the flavour of this recipe that much better!
This recipe will make 2 full pork tenderloins and you will need:
½ cup honey
½ cup butter
¼ cup brown sugar
1 teaspoon cinnamon
½ teaspoon chili flakes
¼ teaspoon nutmeg
2 tablespoons Kootenay Spice Rosemary Balsamic Drizzle
2 pork tenderloins
2 tablespoons olive oil
1 tablespoon Kootenay Spice Smoked Pepper
2 – 3 sprigs fresh rosemary
Put the honey and butter into a medium saucepan and cook over medium-low heat until the butter has melted. Add the brown sugar until dissolved. Stir often, as the sugar and butter will burn easily. Add the cinnamon, chili flakes & nutmeg and continue to heat for 2 minutes, stirring constantly. Remove from heat, cover and set aside. Let cool.
Slice the peaches into quarters. If you have extra peach pieces (or if a peach slice breaks as you’re pulling it off the pit or something), add them to the honey mixture.
Gently stir the peaches into the honey sauce and place skin-side-down on a medium-high, oiled grill. Cook until the skin of the peach is beginning to char, about 6-8 minutes.
Flip the peach slices & grill each side for 2-3 minutes, taking care not to burn.
Remove the peaches from the grill and put them back into the pot with the remaining honey mixture. Cover and set aside while cooking the tenderloins.
Use the rosemary sprigs to brush the tenderloins with olive oil, 1 tablespoon each. Sprinkle with Kootenay Spice Smoked Pepper, ½ tablespoon each.
Place on the medium-high heated grill and cook 10-15 minutes, flipping every 2 minutes, until an internal temperature of 140˚F.
Wrap both tenderloins topped with rosemary sprigs in a sheet of tinfoil and let rest on the counter for 10 minutes.
Remove the rosemary sprigs and slice the tenderloin into 1 inch or thicker medallions.
Serve topped with peaches, honey sauce and Kootenay Spice Rosemary Balsamic Drizzle.