A Thyme To Eat: Pork Tenderloin with Grilled Peaches and Green Beans

Sorry again for the absence. No excuse. I am just too hot to cook. However, this dish was refreshing during our latest run of 100 plus temperatures! So...as it is supposed to be 100 plus for the next couple of days, I thought I would share this refreshing summery dish! There is something very old fashioned about this recipe to me as well. I cannot put my finger on it, but it just seems like something people would have had in the past for summertime Sunday suppers after sitting on the front porch drinking ice cold lemonade all afternoon.

Puppies on the back porch.

Enjoy this tasty and rather easy meal in the heat of summer when peaches reach the peak of peachiness!

Shafer sunbathing!

Cort looking as royal as ever!

This recipe is from Epicurious, and I have made only a few changes, most noteworthy being I use pork tenderloin versus their pork chops, and I cut the oil in half.

Shafer clearly has this lazy hot Sunday thing down. This is her favorite relaxing pose!

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Ingredients:
1/2 cup of olive oil
2 tablespoons Dijon mustard
2 tablespoons minced garlic
1/4 cup white wine vinegar
Freshly cracked black pepper (to taste)
2-4 teaspoons of Kosher salt (to taste)
1 pork tenderloin
1 pound of fresh haricots verts or green beans
3-4 peaches, cut in half and pitted

Steps:

1. Gather your ingredients.

2. In a small bowl, combine the mustard, garlic and vinegar.
3. Slowly add the olive oil to the mustard mixture, whisking to combine. Whisk until mixture becomes creamy.

4. Season the mixture to taste with salt and pepper.
5. Pour about 1/4 cup of the mixture into a small bowl. Cover and place in the fridge.

6. Season the pork loin with the salt and pepper.
7. Pour the remaining olive oil and mustard mixture (the part that you did not place in the fridge) over the pork either in a shallow dish or in a plastic resealable bag. Place in the fridge and let marinate for 4 to 24 hours. I barely got to the 4 hour mark as I did not plan ahead!

8. Meanwhile; cook the bean by boiling them in a large pot of salted boiling water for about 3-5 minutes.

9. Once boiled, immediately strain and place the beans in a large bowl of iced water to stop the cooking.

10. Drain the beans and pat them dry.
11. Place the beans in a large bowl and toss to coat with the reserved olive oil and mustard mixture that you had placed in the fridge. Set aside, as these are ready for the table when the rest of the meal is ready!
12. Prepare your grill or heavy skillet of choice. We used the inside grill for the peaches on our stove top and a heavy skillet for the pork loin. Did I mention it hit 107 degrees Saturday?
13. In your skillet for the pork, add a nice amount of olive oil to prevent sticking, and sear all sides of the loin on a higher temperature. Lower the temperature to medium and cover and cook for about 20 minutes, turning occasionally. I really really really recommend using a meat thermometer to make sure the pork is actually done. All ovens and stove tops are different. You want an internal temperature of 160 degrees. You could also place the pork in the oven to finish cooking after you have seared all of the sides. Discard the marinade that was not cooked with the pork.

14. Place your peach halves in a bowl and drizzle with olive oil and sprinkle with salt. Toss to coat.

15. On your hot grill, place the peaches cut side down and grill for about 4-6 minutes, until the peaches begin to soften. They will also attain beautiful char markings.