Grilled Pork Tenderloin with Grilled Peaches |
Grilled Pork Tenderloin with Grilled Peaches

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 4 servings

Calories per serving: 299

Fat per serving: 13g

Saturated fat per serving: 2g

Carbs per serving: 17g

Protein per serving: 29g

Fiber per serving: 3g

Sugar per serving: 14g

Sodium per serving: 300mg

Cholesterol per serving: 76mg

Basil-Champagne Grilled Pork Tenderloin Grilled Peaches


  • ¼ Cup Champagne or Sparkling White Wine
  • ¼ Cup plus 1 Tbsp. Olive Oil
  • 2 Tbsp. Fresh Basil, chopped plus additional leaves for garnish (optional)
  • 1 Tbsp. Lemon Zest
  • 1 tsp Kosher Salt
  • 1 tsp Cracked Black Pepper
  • 1 Package Pork Tenderloins, trimmed (2 tenderloins, about 1¼ pounds each)
  • 4 Large Fresh Peaches, quartered and pitted


  1. In small bowl, whisk Champagne, ¼ cup oil, basil, lemon zest, salt and pepper. Place pork in large zip-top plastic bag; add Champagne and seal bag, pressing out excess air. Refrigerate at least 4 or up to 24 hours.
  2. Prepare outdoor grill for direct grilling over medium-high heat. Remove pork from marinade and let stand at room temperature 15 minutes; discard marinade. Place pork on hot grill rack; cover and cook 25 minutes or until internal temperature reaches 140°F, turning ¼ turn every 5 minutes. Transfer pork to cutting board; loosely cover with aluminum foil and let stand 10 minutes (internal temperature will rise 5 to 10° upon standing).
  3. Brush peaches with remaining 1 tablespoon oil. Place peaches, cut side down, on hot grill rack; cover and cook 8 minutes or until grill marks appear, turning occasionally.
  4. Slice 1 pork tenderloin; serve with grilled peaches garnished with basil leaves, if desired.
  5. Cover and refrigerate remaining pork tenderloin up to 3 days.


Approximate nutritional values per serving are not including 1 pork tenderloin.