Pork Tenderloin with Grilled Peaches and Red Onions
The sweetness of the peaches is balanced by the heat of the cayenne and red onion.
Keywords
- Main Courses
- US & Canada
- Pork
- Meat
- Grilling & Barbecue
- Weeknight
- Easter
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Cooking tools:
- Grill
- Instant-read thermometer
- Mixing bowl
- Measuring spoon
- Pastry brush
- Chef's knife
- Cutting board
- Aluminum foil
- Serving platter
Ingredients
- 1 tablespoon ground cumin
- 1 tablespoon packed brown sugar
- 1 1/2 teaspoons ground coriander
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon table salt
- 24 - 32 ounces pork tenderloins (2 loins, 12- to 16-ounces each), trimmed
- 2 peaches, halved and pitted
- 2 small red onions, quartered
- 2 tablespoons olive oil
- 1 tablespoon granulated sugar
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