These were a happy accident and so good that even though there is no formal recipe, I had to share them with you right away.
I was thinking of making this pork with grilled peaches recipe from the NY Times last night but I didn’t have the right cut of pork. So I made one of my favorite pork tenderloin recipes which is basically the rosemary-mustard topping from this Pork Roast recipe slathered onto a pork tenderloin and grilled. I had 4 peaches so I decided to put them out there as well.
Rather than putting the peaches directly on the grate, I heated up my trusty cast iron skillet on the grill (you could also obviously do this on the stove top but get the pan really hot), added about 2 Tablespoons of butter to the pan, and put in the peach halves cut side down. Keep the heat at about medium and don’t move the peaches until they have a nice caramelized crust to them, about 5-7 minutes. Turn them over in the buttery pan for just 1-2 minutes more. You want the peaches to be tender but still hold their shape.
Sorry there are no pictures but this is so easy, I’m sure you get the gist of it.
Bring your peaches in and serve them with the pork. One bite of peach with one bite of pork. SO GOOD!
But wait, there’s more!
You’d better believe I went out today and bought vanilla bean ice cream for the leftover peaches from last night.
And I bought more peaches.
Try this while they are in season! You won’t be sorry!!!!