Grilled Pork Tenderloin & Peaches

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Parade Magazine
Nutrition per serving    (USDA % daily values)
CAL
642
FAT
105%
CHOL
54%
SOD
9%
Uploaded by: Parade Magazine Magazine

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Ingredients for 4 servings

3 Tbsp canola oil

2 Tbsp fresh rosemary, finely chopped

½ tsp coarse black pepper

1½ lb pork tenderloin, fat trimmed

Kosher salt

Reserved peach glaze

Rosemary sprigs, for garnish

1 cup red-wine vinegar

¼ cup water

½ cup clover honey

Salt and fresh black pepper

3 slightly under-ripe peaches, halved, pitted, and each half sliced into quarters

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