Name: Pork Tenderloin with Grilled Peaches and Red Onions
Total time: 30 min
Yield: Serves 4
Cuisine: US & Canada
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

Why This Recipe Works

The sweetness of the peaches is balanced by the heat of the cayenne and red onion.

Before You Begin

Leave the root end of the onions intact so the petals don’t separate when grilled.

Instructions

Combine cumin, brown sugar, coriander, cayenne, and ½ teaspoon salt in bowl. Rub tenderloins with spice mixture. Grill over hot fire until browned on all sides and meat registers 145 degrees, about 12 minutes. Transfer to carving board, tent loosely with aluminum foil, and let rest for 10 minutes.

While pork rests, brush peaches and onions with oil and sprinkle with granulated sugar. Season with salt and pepper to taste. Grill over hot fire until caramelized and tender, about 3 minutes per side. Transfer to platter. Slice pork ½ inch thick and serve with peaches and onions.