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Balsamic-peach marinated pork tenderloin

24

  • Prep Time10 min
  • Total Time6 h 30 min
  • Makes4 servings
Balsamic-peach marinated pork tenderloin on grilled peach caprese salad

Photo, Roberto Caruso.

Chatelaine Triple Tested

Ingredients

  • 1/4 cup peach jam

  • 2 tbsp balsamic vinegar

  • 2 tbsp soy sauce

  • 1/2 tsp pepper

  • 1 tbsp Dijon mustard

  • 2 garlic cloves, grated

  • 2 small pork tenderloins, about 300 g each

  • 1/4 cup water

Grilled peach caprese salad

  • 1/2 cup white or regular balsamic vinegar

  • 3 large ripe peaches, quartered

  • 2 zucchini, cut lengthwise into scant 1/2-in. slices

  • 3 tbsp olive oil, divided

  • 1/2 tsp salt

  • 1/4 tsp pepper

  • 4 cups whole basil leaves

  • 2 125-g balls buffalo mozzarella

Instructions

  • COMBINE jam, vinegar, soy sauce, pepper, Dijon and garlic in a large zip-top bag. Add pork, massaging to coat. Refrigerate for at least 6 hours, preferably overnight.

  • REMOVE pork from marinade to a plate and bring to room temperature. Meanwhile, bring marinade to a boil in a small saucepan with water over medium-high. Reduce heat to medium-low, and simmer until mixture is reduced to a scant 1/4 cup and has a glaze-like consistency, about 10 min.

  • PREHEAT barbecue to medium. Oil grill. Grill tenderloin, flipping every 3 min, so all 4 sides have grill marks. Continue cooking until a thermometer inserted into the centre reads 145F, about 4 more min. Remove to a cutting board, cover with foil and let rest, 5 min. Slice pork, drizzle with glaze.

  • BRING vinegar to a boil in a small saucepan over medium-high barbecue until reduced to 3 tbsp, about 5 min.

  • TOSS peaches and zucchini with 1 tbsp oil, salt and pepper. Oil grill. Grill peaches and zucchini until just tender and slightly charred, 2 to 3 min per side. Remove to a platter and toss with basil. Tear mozzarella into large pieces and add to platter. Drizzle with remaining oil and some of the balsamic reduction before serving. Nutrition: Calories: 335, Protein: 11g, Carbohydrates: 19g, Fat: 26g, Fibres: 4g, Sodium: 500mg.

Chatelaine Quickies: Gourmet hot dogs

Nutrition (per serving)

Calories 240, Protein 34g, Carbohydrates 17g, Fat 3g, Fibre 1g, Sodium 576mg.
Excellent source of vitamin B6.

Kitchen tip: If you can’t find small tenderloins, use one large (about 500 g). It will take 3 to 4 more min to reach 145F. Use a sharp fillet knife to remove the silver skin (sinewy membrane on the outside of the tenderloin). Pierce through a section of the skin with the knife flat against the surface of the tenderloin, then use long, even sliding motions to cut the skin off.

Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.

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The cover of Chatelaine magazine's spring 2025 issue, reading "weekend prep made easy"; "five delicious weeknight meals", "plus, why you'll never regret buying an air fryer"; "save money, stay stylish how to build a capsule wardrobe" and "home organization special" along with photos of burritos, chicken and rice and white bean soup, quick paella in a dutch oven, almost-instant Thai chicken curry and chicken broccoli casserole in an enamelled cast-iron skillet

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