Grilled pork and grilled peaches are just about perfect together. The technique of first brining the meat and then cooking it with the residual heat built up in a heavy cast iron or aluminum griddle preheated on a charcoal or gas grill, which I also described in an earlier recipe post, is a relatively fool-proof way to produce meat that is crisp and crunchy on the surface, but moist and tender inside. Peaches griddled this way come out slightly caramelized on the cut edge, with a sweet and juicy interior. Don’t be afraid of the butter. This technique just doesn’t work as well with oil.
This recipe also works well with pork shoulder instead of a tenderloin, but requires a longer cooking time for the meat.
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