Rosemary-Mustard Pork With Peaches

Rosemary-Mustard Pork With Peaches takes approximately 35 minutes from beginning to end. Watching your figure? This gluten free and dairy free recipe has 516 calories, 49g of protein, and 19g of fat per serving. This recipe serves 4 and costs $2.95 per serving. This recipe from Foodnetwork has 10 fans. A mixture of lemon, lean pork tenderloins, kosher salt, and a handful of other ingredients are all it takes to make this recipe so yummy. It works well as a beverage. With a spoonacular score of 81%, this dish is great. Users who liked this recipe also liked Pork With Peaches And Mustard, Mustard & rosemary pork chops, and Rosemary Maple Mustard Pork Roast.

Servings: 4

Preparation duration: 5 minutes

Cooking duration: 30 minutes

 

Ingredients:

1/2 cup dry white wine

1/4 teaspoon chopped fresh rosemary, plus 1 or 2 small sprigs

Kosher salt and freshly ground pepper

2 1-pound pork tenderloins, trimmed

1 lemon

1/3 cup packed light brown sugar

3 firm-ripe peaches, halved, pitted and cut into wedges

Vegetable oil, for the grill

2 teaspoons whole-grain mustard

Equipment:

grill

sauce pan

peeler

frying pan

slotted spoon

bowl

kitchen thermometer

cutting board

Cooking instruction summary:

Preheat a grill to high. Pat the pork dry and season with salt and pepper. Lightly oil the grill, then grill the pork, turning, until marked, about 10 minutes. Meanwhile, combine the peaches, wine, brown sugar, and 1/2 cup water in a saucepan. Remove strips of zest from the lemon with a vegetable peeler and add to the pan; squeeze in the lemon juice. Cover and cook over medium-high heat until the peaches are just tender, 5 to 7 minutes. Transfer to a bowl with a slotted spoon. Add the mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper to the juices in the pan. Transfer 1/3 cup of the liquid to a small bowl and stir in the chopped rosemary; brush onto the pork and continue grilling until a thermometer inserted into the thickest part registers 145 degrees F, 10 to 15 more minutes. Transfer to a cutting board. Meanwhile, simmer the remaining liquid in the saucepan until syrupy, about 3 minutes. Remove from the heat and season with salt. Return the peaches to the pan along with the rosemary sprigs. Slice the pork and serve with the peaches. Per serving: Calories 376; Fat 8 g (Saturated 3 g); Cholesterol 147 mg; Sodium 181 mg; Carbohydrate 26 g; Fiber 1 g; Protein 49 g Photographs by Antonis Achilleos

 

Step by step:


1. Preheat a grill to high. Pat the pork dry and season with salt and pepper. Lightly oil the grill, then grill the pork, turning, until marked, about 10 minutes.

2. Meanwhile, combine the peaches, wine, brown sugar, and 1/2 cup water in a saucepan.

3. Remove strips of zest from the lemon with a vegetable peeler and add to the pan; squeeze in the lemon juice. Cover and cook over medium-high heat until the peaches are just tender, 5 to 7 minutes.

4. Transfer to a bowl with a slotted spoon.

5. Add the mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper to the juices in the pan.

6. Transfer 1/3 cup of the liquid to a small bowl and stir in the chopped rosemary; brush onto the pork and continue grilling until a thermometer inserted into the thickest part registers 145 degrees F, 10 to 15 more minutes.

7. Transfer to a cutting board.

8. Meanwhile, simmer the remaining liquid in the saucepan until syrupy, about 3 minutes.

9. Remove from the heat and season with salt. Return the peaches to the pan along with the rosemary sprigs. Slice the pork and serve with the peaches.

10. Per serving: Calories 376; Fat 8 g (Saturated 3 g); Cholesterol 147 mg; Sodium 181 mg; Carbohydrate 26 g; Fiber 1 g; Protein 49 g

11. Photographs by Antonis Achilleos


Nutrition Information:

Quickview
515k Calories
48g Protein
19g Total Fat
32g Carbs
28% Health Score
Limit These
Calories
515k
26%

Fat
19g
30%

  Saturated Fat
13g
81%

Carbohydrates
32g
11%

  Sugar
28g
31%

Cholesterol
147mg
49%

Sodium
349mg
15%

Alcohol
3g
17%

Get Enough Of These
Protein
48g
98%

Vitamin B1
2mg
154%

Selenium
71µg
102%

Vitamin B6
1mg
92%

Vitamin B3
16mg
81%

Phosphorus
595mg
60%

Vitamin B2
0.82mg
48%

Potassium
1205mg
34%

Zinc
4mg
30%

Vitamin C
21mg
26%

Vitamin B5
2mg
22%

Magnesium
79mg
20%

Vitamin B12
1µg
19%

Iron
2mg
16%

Copper
0.3mg
15%

Vitamin E
1mg
13%

Fiber
2g
10%

Manganese
0.17mg
8%

Vitamin A
374IU
7%

Vitamin K
6µg
6%

Calcium
44mg
4%

Vitamin D
0.45µg
3%

Folate
8µg
2%

covered percent of daily need
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Food Trivia

During the Middle Ages, a lemon slice was served with fish because it was thought the juice would dissolve any bones that were accidentally swallowed.

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Chuck Norris doesn't go fishing when he's hungry. He just chooses a lake to be soup.

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