Pork, peaches and broccoli is a killer combination and I’ve got a wicked sauce to go with it. This recipe takes a little time but is perfect if you want to enjoy the nice weather with a cold beer by the grill. I always prefer charcoal or real wood fires to gas as the flavour you get from the smoke is second to none.
I’ve used pork tenderloin “tips” from my butcher which were a little bit cheaper and just as tender. Pork tenderloin is great because it’s already super tender, cooks quick and great for a BBQ. The secret here is to not overcook it because it does not contain much fat and can very quickly overcook. For me, medium well is perfect for pork and that’s about 145F/63C if you want to play it safe and use a thermometer. For those that still overcook pork to 160F/71C – please stop! The difference in juiciness is huge.
Normally in a fancy restaurant we would always “pass” the sauce through a fine sieve to remove the skins. The purpose of this is to keep the sauce smooth and less bitter by removing the skin. This part I do not agree with because I think we should eat the whole fruit, skin and all. The skin has flavour, fibre and a lot of nutrition and why should we throw this away? Eat the whole fruit and waste less.
Pork and Broccoli with a Peach Mustard Sauce
- Small food processor - if you only have a big food processor you will have to make more sauce for it to blend properly
- Charcoal grill
- 4 pork Tenderloin "tips"
- 5 peaches
- 1 Head broccoli
- 1 bunch thyme
- 75 g butter
- 1 tbsp honey
- 2 tbsp dijon mustard
- 1/2 lemon
- Get your fire going nice and hot. I like to keep one side with lots of coals and the other side with less so I have a hot side and a less hot side.
- Wrap 4 peaches in aluminum foil and place on the less side of the grill for about 30-45 minutes. You want the peaches to be completely soft.
- Once the peaches are fully cooked remove the foil and let cool slightly. Remove the pits and place in your small food-processor. Add salt, pepper, mustard, lemon and honey and butter. Blend. Taste. Keep the sauce in a mason jar with a lid and keep in a warm place until you are ready to eat.
- When the sauce is ready you are almost there. Remove the pork from the fridge and let temper for about 30 minutes. This will help the meat cook more evenly. Get a big bunch of thyme and tie it at one end with a bit of butcher’s twine. This makes a sexy brush to baste your meat with.
- Cut the broccoli into big pieces and blanch in boiling salted water for about 2 minutes or until tender. Immediately place the broccoli in ice water to stop the cooking process and keep the beautiful green colour.
- Now you are ready to grill. Get a small pan with butter and a splash of white vinegar and keep this hot on the grill. Grill the tenderloins to medium well or about 145F/63C and make sure to brush them with the butter and vinegar as much as you can. Rest the pork for about 7 minutes.
- Toss the broccoli in some olive oil and season nicely with salt and pepper. Grill on the hot section of your BBQ until nicely charred. Cut the reserved peach in half, remove the pit and grill on high heat.
- Serve all together on one plate and enjoy!