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Rosemary-Mustard Pork With Peaches

Gluten free • 35 mins to make • Serves 4


2 1 -pound pork tenderloins


1 Lemon
3 Peaches, firm ripe wedges pitted and cut into
1/4 tsp Rosemary, fresh


2 tsp Mustard, whole-grain

Baking & Spices

1/3 cup Brown sugar, packed light
1 Kosher salt and freshly ground pepper

Oils & Vinegars

1 Vegetable oil

Beer, Wine & Liquor

1/2 cup White wine, dry
  • Laurie Stilwell

    Rosemary-Mustard Pork With Peaches Recipe - @Mandy Bryant Koslin I saw you pinned a recipe for peaches and pork chops, made me think of this recipe, I have made it many times and LOVE it. Always get rave reviews. Just make sure you don't use peaches that are too soft, firmer are better.

  • Carolyn Kidder

    Rosemary-Mustard Pork With Peaches Recipe : Food Network Kitchen : Food Network - Rosemary? Mustard? YUM!!!

  • Christina Toppi

    Rosemary-Mustard Pork With Peaches Yield:4 servings Ingredients 2 1-pound pork tenderloins, trimmed Kosher salt and freshly ground pepper Vegetable oil, for the grill 3 firm-ripe peaches, halved, pitted and cut into wedges 1/2 cup dry white wine 1/3 cup packed light brown sugar 1 lemon 2 teaspoons whole-grain mustard 1/4 teaspoon chopped fresh rosemary, plus 1 or 2 small sprigs Directions Preheat a 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. Meanwhile, combine the peaches, wine, brown sugar, and 1/2 cup water in a 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 medium-high heat until the peaches are just tender, 5 to 7 minutes. Transfer to a bowl with a slotted spoon. Add the mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper to the juices in the pan. Transfer 1/3 cup 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 degrees F, 10 to 15 more minutes. Transfer to a cutting board.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 the peaches.

  • Paula Brown

    Rosemary-Mustard Pork With Peaches | Lean and juicy, these quick-cooking pork tenderloins are brushed with a rosemary-white wine sauce, grilled and served with tender sweetened peaches. Recipe courtesy of Food Network Magazine | Via:

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Rosemary-Mustard Pork With Peaches from 375 calories per serving and lean. This is really good.

Rosemary Maple Mustard Pork Roast * I didn't make any changes to the original recipe and it was fantastic. It has a nice sweet taste and the rosemary is quite strong. I loved it but I love anything with rosemary in it. My kids did not like it as much.

Rosemary-Mustard Pork Tenderloin with Peaches. This was very good. The peaches and pork went together well. My husband thought fresh jalapeño may had been a good addition to the peach mixture. Maybe next time.