Balsamic Dijon Pork Tenderloin with Grilled Peaches
Ingredients Pork: 1 Tbsp / 15 mL EACH balsamic vinegar and Dijon mustard 2 cloves garlic, minced ¼ tsp / 1 mL EACH salt and ground black pepper 2 pork
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Cooking tools:
- Grill
- Instant-read thermometer
- Pastry brush
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Saucepan
- Spatula
- Spoon
- Aluminum foil
- Plastic wrap
- Plate
Ingredients
- 1 Tbsp / 15 mL EACH balsamic vinegar and Dijon mustard
- 2 cloves garlic, minced
- ¼ tsp / 1 mL EACH salt and ground black pepper
- 2 pork tenderloins, well-trimmed, about 12 oz / 0.375 kg EACH
- 3 peaches, halved and pitted
- 1 lemon, juiced
- ½ cup / 125 mL balsamic vinegar
- ¼ cup / 50 mL lightly packed brown sugar
- ¼ tsp / 1 mL ground black pepper
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