Grilled pork with peaches

4 servings

30 minutes

Grilled pork with peaches is a refined combination of sweetness and spiciness born from the depths of French gastronomy. The tender meat is infused with an aromatic marinade featuring notes of balsamic vinegar, lime, and thyme, creating a harmonious balance of flavors. Peaches caramelized over fire reveal their juiciness, adding a light caramel sweetness to the dish. The uniqueness of this dish lies in the contrast of textures and aromas: the warm, soft fruit gently complements the spicy juiciness of the pork. This combination is perfect for a summer dinner outdoors, where one can enjoy not only the taste but also the atmosphere of French culinary sophistication. Serving with arugula and cane sugar highlights its freshness, making this dish both hearty and refreshing.

Energy value per serving

• Calories: 375.4
• Proteins: 42.5g
• Fats: 15.2g
• Carbohydrates: 16.7g

Ingredients

• Pork fillet: 4 pc
• Lime juice: 2 tbsp
• Balsamic vinegar: 0.3 glass
• Salt: 0.5 tsp
• Chopped fresh thyme: 2 tsp
• Freshly ground black pepper: 0.5 tsp
• Peaches: 4 pc
• Arugula: 420 g
• Cane sugar: 1 tsp

Cooking steps

1. Pound the pieces of meat between 2 sheets of plastic wrap until thin.

2. In a bowl, mix 2 tablespoons of vinegar, lime juice, thyme, salt, and pepper. Pour 1 tablespoon of the mixture into a glass, then transfer the remaining marinade to a plastic bag, add the meat, mix well, and seal the bag tightly. Place it in the refrigerator for 1 hour, turning occasionally.

   Required ingredients:

   • Balsamic vinegar: 0.3 glass
   • Lime juice: 2 tablespoons
   • Chopped fresh thyme: 2 teaspoons
   • Salt: 0.5 teaspoon
   • Freshly ground black pepper: 0.5 teaspoon
   • Pork fillet: 4 pieces

3. Preheat the grill or barbecue.

4. Clean the peaches and cut them in half. Place them cut side up on a plate and drizzle with the remaining vinegar.

   Required ingredients:

   • Peaches: 4 pieces
   • Balsamic vinegar: 0.3 glass

5. Place the meat on a greased rack and grill for 3 minutes on each side until cooked. Transfer to a board and keep warm.

   Required ingredients:

   • Pork fillet: 4 pieces

6. Place the peaches cut side down on the grill and cook for 4 minutes until slightly browned. Flip and cook for another 2 minutes. Transfer to a board.

   Required ingredients:

   • Peaches: 4 pieces

7. Cut the meat into small strips and each peach half into 4 wedges.

8. Sprinkle arugula with the leftover marinade, mix, and distribute onto plates. Top with meat and peaches. Sprinkle with sugar and serve.

   Required ingredients:

   • Arugula: 420 g
   • Balsamic vinegar: 0.3 glass
   • Pork fillet: 4 pieces
   • Peaches: 4 pieces
   • Cane sugar: 1 teaspoon