Grilled Pork and Peaches

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.

grilled pork and peaches on the plate Grilled pork and peaches with sides and salad

Grilled Pork and Peaches

Prep Time: 60 mins
Cook Time: 15 mins
Yields: 4 servings


  • 1 Pork tenderloin - about 1#
  • 1 tablespoon + 1 teaspoon kosher salt
  • 1 tablespoon sugar
  • 2 cups water
  • 2 thyme sprigs - about 8" total
  • 4 thyme sprigs - about 16" total
  • 2 cloves garlic - peeled and cut in chunks
  • Fresh ground black pepper
  • 2 peaches - ripe but firm - skins on, cut in half and pits removed
  • 1 tablespoons butter + 2 tablespoons cut into eight cubes


  1. Brine the pork: Place the pork tenderloin in a 1-gallon resealable plastic bag. Dissolve 1 tablespoon of the salt and the sugar in the 2 cups of water. Pour the mixture into the plastic bag with the pork. Drop in two thyme sprigs. Seal the bag and put it in the refrigerator for 20 - 30 minutes.
  2. Meanwhile, place the garlic and 1 teaspoon of the salt in a mortar or small food processor. Strip the leaves from the remaining 2 thyme sprigs and add them to the garlic and salt along with a few grindings of pepper. Grind together until a smooth paste forms.
  3. Remove the pork from the brine and pat dry with paper towels. Discard the brine. Rub the pork with the garlic paste, distributing it as evenly as possible over the surface of the pork. Set aside to marinate at room temperature for another 20 - 30 minutes.
  4. While the pork is resting, place a cast iron griddle on the cooking grate of the grill. Light the grill, cover and allow the griddle to preheat for 15 - 20 minutes over direct heat.
  5. Once the griddle is preheated, remove the direct heat from under the grill, either by turning off a burner or by redistributing the coals.
  6. Melt 1 tablespoon of butter on the griddle, spreading it around to cover an area for the peaches and the tenderloin. The butter will brown almost immediately, which is OK.
  7. Place the pork in the center of the griddle. Place the peaches, cut side down on the griddle in the melted butter. Place a cube of butter on top of each peach half. Put the remaining butter cubes on top of the pork, spaced somewhat evenly. Close the grill lid.
  8. Griddle the peaches until their surfaces are well browned and carmelized - almost black, about three or four minutes. Turn them over and move them off of the griddle to a spot on the grill that is away from direct heat. Cook for an additional 3 or 4 minutes, until they are a little soft, but not mushy. Remove to a plate and cover to keep warm.
  9. Griddle the pork until the underside is crispy and a little blackened, about 5 minutes. Turn the pork over and continue to cook until the internal temperature reaches 140ºF. Remove to a cutting board and allow to rest for 5 minutes before cutting it into thin slices. Serve the pork with a peach half along side on each plate.

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