2 pork tenderloins, trimmed
1 tblsp granulated garlic
1 tblsp granulated onion
1 tblsp kosher salt
1/2 tblsp black pepper
1/4 cup Olive oil
6 fresh peaches, almost ripe, quartered
1/4 cup chopped cilantro
Trim the tenderloins, rub with oil and season generously, you don't have to use all of the seasoning, it's up to you. Over a medium hot grill sear the pork on all side and then move to an indirect heat and cook covered for and another 7 – 10 minutes, depending on the size of the tenderloin. Just before the Pork is done, brush with peach glaze, remove from grill and let the meat rest before slicing.
Now it's time to grill the Peaches, use a medium hot grill, placing the flesh side down long enough to mark the peaches. Once this is done slice your Pork across the grain, arrange on a plate, surround with Peaches, top with more glaze and sprinkle with Cilantro,
1 tblsp Olive oil
1 jar Peach jam or preserves, 10 – 12 oz.
1 cup dry white wine
1/4 tsp finely minced Habanero chile
In sauce pan, sauté minced Habanero in oil, deglaze the pot with white wine and then add peach jam or preserves. Bring to a slow boil and then reduce heat, continue to simmer until a thick glaze is formed.
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