Grilled Marinated Pork Loin with Texas Peaches
If you’re looking for a tasty new recipe for your pork loin, give this delicious marinade a try
Ingredients
Scale
- 1 Smithfield Prime Boneless Center Cut Pork Loin (about 4 lbs.)
- 1/2 cup white balsamic vinegar
- 1/4 cup Dijon mustard
- 2 tablespoons light brown sugar
- 3 tablespoons chopped fresh mint, divided
- 1/4 cup plus 1 tablespoon olive oil, divided
- Kosher salt
- Freshly ground pepper
- 2 1/2 lbs. small peaches, pitted and halved
- Mint jelly (optional)
Instructions
- Place pork loin in large bowl or casserole dish. Combine vinegar, mustard, brown sugar, 1 tablespoon mint and 1/4 cup olive oil. Pour marinade over pork loin, rubbing all over meat; cover and refrigerate 4 hours or up to 24 hours, turning over once or twice.
- Remove pork from the marinade and place on sheet pan. Generously season all sides of loin with salt and pepper. Let stand at room temperature for 1 hour.
- Heat charcoal or gas grill for indirect cooking at 300ºF to 350ºF Toss peaches with remaining 1 tablespoon olive oil and 2 tablespoons mint; set aside.
- Place pork, fat side up, in center of a grill roasting pan or basket. Place pan over indirect heat and cook for 30 minutes.
- Arrange peaches along sides of loin in the roasting pan. Cook until internal temperature of pork reaches 145°F to 160ºF, about 20 to 30 minutes.
- Transfer pork to a cutting board, cover loosely with aluminum foil and let stand 15 minutes before carving. Slice pork and serve immediately with peaches. Garnish with mint jelly if desired.
- Enjoy!