Pork Tenderloin with Grilled Peaches

  • 1- 1 lb pork tenderloin
  • 4 ripe peaches, halved
  • 1/2 cup maple syrup, divided
  • 2 Tbs whole grain Dijon mustard
  • 2 Tbs olive oil
  • 1 tsp onion powder
  • 1 clove garlic, minced
  • salt and pepper, to taste
  • 1/2 tsp chili powder
  • pinch cayenne
  • savory sprigs, to garnish

Preheat grill to high heat. In a food processor, puree one peach (pit removed), 1/4 C maple syrup and whole grain Dijon mustard. Set aside. Brush tenderloin with olive oil, season with salt, pepper, garlic and onion. Sear tenderloin on all sides. Turn heat under the tenderloin off, leaving remaining heat on grill at HIGH. Cook over indirect heat for 30 minutes, basting with peach maple mustard until internal temperature is 150°F. Remove from grill, foil tent and rest 10 minutes before slicing. In a small bowl, combine remaining maple syrup, chili powder and cayenne. Brush onto peach halves and place onto grill, flesh side down. Grill 2 minutes per side until tender and caramelized. Serve with tenderloin and garnish with savoury sprigs.