Sundown's Grilled Pork Tenderloin
A Uncategorized recipe with onion sliced in 1/8 half moons, sprigs fresh thyme, white wine may omit. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
19 steps- 1
Allow 6 to 8 ounces per person.
- 2
Mix all ingredients and marinate overnight or at least 4 hours, covered, in refrigerator.
- 3
Prepare grill for cooking (hickory or pecan wood adds flavor).
- 4
Char-grill meat to medium.
- 5
Grill whole and slice at serving time.
- 6
Place Georgia Peach Sauce on plate and arrange pork slices on top of sauce.
- 7
Heat 2 tablespoons butter in a large saucepan over medium-high heat.
unsalted butter softened(10 tbsp) - 8
Add onions and cook until softened.
onion sliced in 1/8 half moons(1)unsalted butter softened(10 tbsp) - 9
Add a generous pinch of salt and fresh thyme, cooking until aromatic.
sprigs fresh thyme(2)salt and pepper to taste - 10
Increase heat to high.
- 11
Add wine and continue cooking until wine is reduced by 2/3.
white wine may omit(1 c) - 12
Add peaches.
peaches peeled pitted and chopped(4) - 13
When peaches are heated through, add chicken stock and honey.
peaches peeled pitted and chopped(4)honey(1 c)chicken broth(1 pt) - 14
Cook until peaches are falling apart and liquid is somewhat thickened and reduced (about the consistency of applesauce).
peaches peeled pitted and chopped(4) - 15
Remove thyme sprig and transfer contents of pot into the blender.
sprigs fresh thyme(2) - 16
Blend until quite smooth.
- 17
Return contents to pot and over medium to medium-high heat, whisk in softened 8 tablespoons of butter.
unsalted butter softened(10 tbsp) - 18
Season to taste.
salt and pepper to taste - 19
Yield: 8 portions.
Rate this recipe
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Sundown's Grilled Pork Tenderloin
A Uncategorized recipe with onion sliced in 1/8 half moons, sprigs fresh thyme, white wine may omit. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Interactive Servings Scaler
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Directions
19 steps- 1
Allow 6 to 8 ounces per person.
- 2
Mix all ingredients and marinate overnight or at least 4 hours, covered, in refrigerator.
- 3
Prepare grill for cooking (hickory or pecan wood adds flavor).
- 4
Char-grill meat to medium.
- 5
Grill whole and slice at serving time.
- 6
Place Georgia Peach Sauce on plate and arrange pork slices on top of sauce.
- 7
Heat 2 tablespoons butter in a large saucepan over medium-high heat.
unsalted butter softened(10 tbsp) - 8
Add onions and cook until softened.
onion sliced in 1/8 half moons(1)unsalted butter softened(10 tbsp) - 9
Add a generous pinch of salt and fresh thyme, cooking until aromatic.
sprigs fresh thyme(2)salt and pepper to taste - 10
Increase heat to high.
- 11
Add wine and continue cooking until wine is reduced by 2/3.
white wine may omit(1 c) - 12
Add peaches.
peaches peeled pitted and chopped(4) - 13
When peaches are heated through, add chicken stock and honey.
peaches peeled pitted and chopped(4)honey(1 c)chicken broth(1 pt) - 14
Cook until peaches are falling apart and liquid is somewhat thickened and reduced (about the consistency of applesauce).
peaches peeled pitted and chopped(4) - 15
Remove thyme sprig and transfer contents of pot into the blender.
sprigs fresh thyme(2) - 16
Blend until quite smooth.
- 17
Return contents to pot and over medium to medium-high heat, whisk in softened 8 tablespoons of butter.
unsalted butter softened(10 tbsp) - 18
Season to taste.
salt and pepper to taste - 19
Yield: 8 portions.
Rate this recipe
