One of my goals for this summer is to increase my grilling skills. I’ve been wanting a ceramic grill for a while, but now is not the time for us to buy. So I’m committed to really learning to use the gas grill.
I’ve cooked on a gas grill for years, but I’ve never really tried to learn any techniques. But this year, I’ve really been working on seeking out good grilling methods.
Enter this 7-6-5 Method for grilling pork tenderloins. This is so easy and so full of flavor! I’ve done this multiple times already. The process involves brining the pork for about 45 minutes. Brining just means pouring cool water mixed with kosher salt and sugar over the pork and letting it sit in the fridge. It couldn’t be simpler.
After the brine, I pat the meat dry and usually give it a generous sprinkle of McCormick Montreal Steak Seasoning or McCormick Maple Smokehouse Seasoning. But this time I decided to give it an extra summery flare and use peaches.
I pureed a couple of peaches, added McCormick ground ginger and rubbed the meat down with the peach sauce. The sugar in the peaches gave the pork a nice char on the outside.
To serve along with the meat, I added a teaspoon each of brown sugar and soy sauce to the remaining puree and warmed it in the microwave for a minute. The ginger, peach and pork make a wonderful combination!
Here’s what you’ll need:
The ingredients are so simple for this dish. There are four peaches in the photo, but I only pureed two of them. The extra were sliced and served with the pork. Don’t be put off by the long instructions. The process is very simple. I set the timer on my phone to prompt me to turn the pork after 7 minutes, turn the grill off after 6 more minutes and remove the meat after 5 additional minutes – hence the 7-6-5 method.
Ginger Peach Pork Tenderloin
- 1/3 cup kosher salt
- 1/3 cup sugar
- 4 cups cool water
- 2-3 lbs. pork tenderloin
- 2 peaches peeled, pitted and pureed
- 1 tsp. ground ginger
- 1 tsp. brown sugar
- 1 tsp. soy sauce
- Stir kosher salt, sugar and water together.
- Place meat in a dish and pour water over meat. Refrigerate for 45 minutes.
- Remove meat from brine and pat dry.
- Stir pureed peaches and ground ginger together.
- Rub some of the peach puree on the meat.
- Heat grill on high for 10 minutes.
- Place pork on grill, close lid and cook on high for 7 minutes without turning meat.
- Flip tenderloins over to grill the other side, close lid and cook on high heat for 6 more minutes.
- Turn grill off, but leave pork on the grill for another 5 minutes.
- Remove pork from grill, cover loosely with foil and let rest 5 more minutes before serving.
- Stir brown sugar and soy sauce into remaining peach puree. Heat in microwave 1 minute and serve with pork.
For more delicious recipes creating using the pureeing technique, like Kale, Bacon & Pistachio Pasta, check out McCormick’s website.
Disclosure: I have been compensated by McCormick, however all opinions are my own.
Leslie Roberts Clingan says
My mouth is watering. Recipe is pinned and might just be our dinner for the Fourth. Thanks, sweets!
Fantastic sounding recipe. From Georgia and our peaches are in abundance this time of the year. Can’t wait to try. Your extra peaches could go on the grill for the last few minutes.
Grilling the peaches sounds great! I’m not sure why I didn’t think of that.
Sherri Erickson says
I made this tonight and my husband loved it! I did too! I served it with roasted potatoes and we’re making hash with the leftovers for breakfast ~ WITH the peach sauce! YUM!
The hash sounds amazing! Great use of leftovers!