August, National Peach Month, is coming to a close and I have yet to share any interesting facts about my favorite fruit here. What an oversight on my part! So, here goes:

The peach was first cultivated in China about 2400 years ago, where it is still a symbol of longevity and good luck. Peaches are the third most popular fruit grown in the United States. The first peach orchard in the country was planted in Florida in 1565. The peach is a member of the rose family and a close relative of the almond. It is known as a stone fruit for the large, hard pit it contains at the center that protects the seed. While there are over 700 varieties of peaches, they all fall into 2 categories. Clingstone peaches have flesh that tightly adheres to the pit and freestone peaches have flesh that easily separates from the pit.

It saddens me to have fresh, local peach season coming to an end. I’m ending this peachy month with a main dish recipe pairing my favorite fruit with pork. Enjoy!

Rosemary-Mustard Pork with Peaches

Rosemary-Mustard Pork With Peaches  (adapted from foodnetwork.com)
Yield:  4 servings   Time required: about 45 minutes

Ingredients:

• 1 1/2 – 2 pound pork tenderloin, trimmed of the silverskin
• salt & pepper
• 1 1/4 pounds ripe peaches, halved, pitted and cut into wedges
• 1/2 cup dry white wine
• 1/3 cup packed light brown sugar
• zest & juice of 1 lemon
• 2 teaspoons whole-grain mustard
• 1/4 teaspoon chopped fresh rosemary, plus 1 or 2 small sprigs

Directions:
Combine the peaches, wine, brown sugar and 1/2 cup water in a saucepan. Add the lemon zest & juice to the pan, then cover and cook the mixture over medium-high heat until the peaches are just tender, about 5 to 7 minutes.

Combine the peaches with the wine, sugar & lemon.

Transfer the peaches to a bowl with a slotted spoon. Add the mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper to the juices in the pan left by the peaches. Transfer 1/3 cup of this liquid to a small bowl and stir in the chopped rosemary. Set this sauce aside until the pork is grilled. Meanwhile, simmer the remaining liquid in the saucepan until it is syrupy, about 15 minutes or until it reaches the desired consistency. Remove the syrup from the heat and season it with salt. Return the peaches to the pan along with the rosemary sprigs and keep it warm until the pork is ready.

Remove the peaches and cook down the juices.

Preheat the grill to high. Pat the pork dry and season it with salt and pepper.

Lightly season the pork with salt & pepper.

Spray the grill with cooking spray or oil it, then grill the pork, turning, until it is marked, about 10 minutes. Brush the reserved rosemary-peach sauce onto the pork and continue grilling it until a thermometer inserted into the thickest part of the meat registers 145º, about 10 to 15 more minutes. Transfer the tenderloin to a cutting board, slice it into medallions and serve it with the peach sauce.

Pork is even better with peaches!

I will certainly miss the fresh, local peaches 3 meals a day!  ~Linda

Rosemary-Mustard Pork With Peaches  (adapted from foodnetwork.com)
Yield:  4 servings   Time required: about 45 minutes

Ingredients:

• 1 1/2 – 2 pound pork tenderloin, trimmed of the silverskin
• salt & pepper
• 1 1/4 pounds ripe peaches, halved, pitted and cut into wedges
• 1/2 cup dry white wine
• 1/3 cup packed light brown sugar
• zest & juice of 1 lemon
• 2 teaspoons whole-grain mustard
• 1/4 teaspoon chopped fresh rosemary, plus 1 or 2 small sprigs

Directions:
Combine the peaches, wine, brown sugar and 1/2 cup water in a saucepan. Add the lemon zest & juice to the pan, then cover and cook the mixture over medium-high heat until the peaches are just tender, about 5 to 7 minutes. Transfer the peaches to a bowl with a slotted spoon. Add the mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper to the juices in the pan left by the peaches. Transfer 1/3 cup of this liquid to a small bowl and stir in the chopped rosemary. Set this sauce aside until the pork is grilled. Meanwhile, simmer the remaining liquid in the saucepan until it is syrupy, about 15 minutes or until it reaches the desired consistency. Remove the syrup from the heat and season it with salt. Return the peaches to the pan along with the rosemary sprigs and keep it warm until the pork is ready.

Preheat the grill to high. Pat the pork dry and season it with salt and pepper. Spray the grill with cooking spray or oil it, then grill the pork, turning, until it is marked, about 10 minutes. Brush the reserved rosemary-peach sauce onto the pork and continue grilling it until a thermometer inserted into the thickest part of the meat registers 145º, about 10 to 15 more minutes. Transfer the tenderloin to a cutting board, slice it into medallions and serve it with the peach sauce.