Buttermilk Marinated Pork Tenderloin with Four Peppercorns and Grilled Peaches
Presented by Executive Chef Peter Kuhr
4 cups buttermilk
2 tablespoons freshly ground peppercorns (multicolored)
2 tablespoons fresh thyme, rough chopped
4 bay leaves, cracked
2 tablespoons kosher salt
2 tablespoons granulated sugar
2 pork tenderloins (1 pound each), trimmed
2 teaspoons canola oil
1 teaspoon kosher salt
1 tablespoon freshly ground peppercorns (multicolored)
3 tablespoons unsalted butter
3 tablespoons maple syrup or brown sugar
4 fresh, ripe peaches, pit removed & halved
1 medium red onion, peeled and sliced into rings (keep ring slices in tact)
2 teaspoons canola oil
1 tablespoon fresh thyme, chopped
Prepare marinade by mixing buttermilk, peppercorns, fresh thyme, bay leaves, kosher salt and sugar in a medium bowl. Place the pork tenderloin in a shallow dish and pour marinade to cover chops. Cover dish, place in the refrigerator and marinate for 24 hours, turning the tenderloins over in the dish after 12 hours and returning to refrigerator to complete the marinating process. Then remove the chops from marinade and drain. Pat dry and leave at room temperature for one hour before grilling.
To grill the pork tenderloin, prepare grill on medium heat, coat pork with canola oil and season with kosher salt and peppercorn blend. Place on the grill and cook for 5-7 minutes, then turn 90 degrees and cook an additional 5-7 minutes. Turn over tenderloin and repeat cooking step until they reach an internal temperature of 145 degrees.
While the pork is cooking, place butter and maple syrup in a sauté pan on medium heat; heat to melt butter and combine with the syrup, then turn off heat. While the maple sauce is warm, coat the peach halves and red onion slices with canola oil and place on a hot grill surface on high heat. The peaches should be place cut side down. Cook both the peaches and red onions for 2-3 minutes, rotate 90 degrees and cook another 2-3 minutes. The onions can cook an additional 2-3 minutes per side if you prefer them to char and caramelize. Remove from grill and let cool slightly. Slice peaches into wedges and remove the onion rings from slices.
Add peaches and onions to the sauce pan with the warm butter and syrup sauce and turn to high. Add the fresh thyme and cook 1-2 minutes, then turn off heat. Place the red onions and peaches on the bottom of the platter, top with the sliced pork tenderloin and drizzle everything with the leftover maple butter sauce in the pan. Garnish with fresh thyme sprigs.
Amount: 4 servings