· 1 pork tenderloin, brined if desired
· 2-3 tablespoons Sweet Heat Hickory Seasoning
· 2 tablespoons oil
· 4 peaches, barely soft, halved and pits removed
· 3 tablespoons honey
· 1-2 tablespoons raw, demerara or turbinado sugar
· 1 teaspoon dry ginger
· ½ teaspoon cinnamon
· ¼ teaspoon salt
· ¼ cup peach or apricot jam
· 2 tablespoons rice or plum vinegar
· 2 tablespoons mint, chiffonade
· 2 teaspoons ginger, grated
· 1 tablespoon butter
1. Make a rub paste by mixing together the oil and hickory seasoning. Rub onto pork loin and let sit at room temperature for 20 minutes.
2. Preheat grill on high. Oil grates and reduce to medium-high.
3. While grill is preheating and tenderloin is resting, prepare peaches by cutting in half and twisting slightly to remove the pit.
4. In a small bowl, mix together raw sugar, dry ginger, cinnamon and salt.
5. Brush or rub peaches with honey. Sprinkle with sugar mixture and place onto a platter to take to the grill.
6. In a small saucepan make a glaze by combining jam, vinegar, mint and ginger. Heat over medium-low until combined. Turn off heat and stir in butter.
7. Take pork tenderloin, peaches and glaze to the grill along with a clean plate for finished pork. Place pork onto grill on one side, peaches on the other, making sure peaches are face down. Let pork cook on one side for 5-7 minutes, flip and repeat. Baste with glaze and cook for additional 2 minutes. Baste other side and do the same. Check internal temperature (145 degrees) and remove if ready, continue to cook if needed. Tent loosely with foil and let rest for 8-10 minutes
8. Peaches need only to get nice grill marks, then remove to the platter. Honey and sugar will help caramelization and grill marks to appear quickly.
9. Slice pork and place on a platter, surrounded by peaches. Enjoy!