A few weeks ago, a friend asked me a compelling question…
“What gets you excited about going vegetarian?” he asked. “A lot of people try to eat less animal products, but end up falling back into their old habits.” I told him I’d fallen back into my old habits, too. In fact, I do this almost every weekend – need I remind you that my book series is called The? working day Vegetarian! — and that kind of moderation is what helps me stay motivated about plant-based cooking on a regular basis. It’s so much easier for me to go vegan during the week when I know I’ll soon be indulging myself in a fried fish sandwich or something we’re making this weekend: roasted pork tenderloin with peaches.
This recipe is a quintessential summer recipe and we’ve been making it for our daughters for over a decade, and the stone fruit market is exploding this time of year. It requires minimal ingredients (pork, peaches, a few condiment staples) and minimal brain cells (the only hard part is remembering to marinate the pork). It’s all made on the grill, where the fruit breaks down enough to become the only drizzle needed for the juicy candied pork. If you can’t find peaches, nectarines will work too.
Peach BBQ
2-2 1/2 pounds pork tenderloin (usually about a pound each, so you’ll have to pick up at least two)
1/4 cup soy sauce
1 tablespoon honey
1 teaspoon hot sauce or Sriracha
3 tablespoons olive oil, plus more for brushing
4 large ripe peaches or nectarines, cut into chunks as shown
A few hours before dinner, marinate the pork tenderloin in a pie or small baking dish (it should fit snugly) with soy sauce, honey, hot sauce, and 3 tablespoons of olive oil. Cover and refrigerate, turning the pork once or twice while marinating.
When ready to cook, heat grill to medium-high heat. (Our temperature setting is 400 degrees Fahrenheit.) Brush the cut sides of the peaches with oil and set aside.
Roast the pork for about 15 to 20 minutes, turning every 5 minutes, until the center is al dente – it should feel like a pad of skin under your thumb. Remove the pork and let rest for about 10 minutes. Place the peach pieces cut side down, turning them occasionally to avoid burning and covering them if necessary to help them cook. You want them to be soft but still hold their shape. Cut the pork into slices on a cutting board and place on a platter surrounded by cooked peaches and any juices from the meat or fruit.
Serve with potato salad or green salad.
PS corn and tomato stewed sausage, the easiest summer dinner, and my favorite strawberry cake.
