2 1-lb pork tenderloins, trimmed
kosher salt and ground black pepper, to taste
3 firm ripe peaches, halved, pitted and cut into wedges
1/2 C. dry white wine
1/3 C. packed light brown sugar
1 lemon
2 t. whole-grain mustard
1/4 t. chopped fresh rosemary, plus 1 or 2 small sprigs
1. Preheat grill to high. Pat the pork dry and season with salt and pepper. Lightly oil the grill, then grill the pork, turning, until marked about 10 minutes.
2. Meanwhile, combine the peaches, wine, brown sugar and 1/2 C. water in saucepan. Remove strips of zest from the lemon with a vegetable peeler and add to the pan; squeeze in the lemon juice. Cover and cook over med-high heat until the peaches are just tender, 5-7 minutes. Transfer to a bowl with a slotted spoon.
3. Add the mustard, 1/2 tsp salt and 1/4 tsp pepper to the juices in the pan. Transfer 1/3 C of the liquid to a small bowl and stir in the chopped rosemary; brush onto the pork and continue grilling until a thermometer inserted into the thickest part registers 145, 10-15 min more. Transfer to a cutting board.
4. Meanwhile, simmer the remaining liquid in the saucepan until syrupy, about 3 minutes. Remove from the heat and season with salt. Return the peaches to the pan along with the rosemary sprigs. Slice the pork and serve with peaches.
4 servings: 376 calories, 8g fat, 181mg Sodium, 26g Carbs, 49g protein