Looking for something quick and easy to put on the grill? Look no further than a pork tenderloin.
Its mild flavor works well with a variety of seasonings and you can spice it up or leave it on the tame side, depending on the tastes of those around your table.
For a nice twist consider grilling it along with some peaches. It's about as easy and foolproof a recipe as you can get.
This version comes from the new cookbook from "America's Test Kitchen, 6 Ingredient Solution: How to Coax More Flavor from Fewer Ingredients" ($26.95 softcover).
Grilled Spice-Rubbed Pork Tenderloin with Peaches
Makes 4 servings.
2 tbsp. packed brown sugar
2 tsp. smoked paprika
¼ tsp. ground allspice
2 pork tenderloins, about 1 lb. total
1 tbsp. vegetable oil
Salt and pepper
Mix 1 tablespoon of the brown sugar, the paprika, allspice, salt and pepper together in a bowl. Trim pork, pat dry with paper towels, rub with 1 teaspoon of oil, and coat evenly with spice mixture. Halve and pit peaches, then brush with remaining 2 teaspoons oil and sprinkle cut sides with remaining 1 tablespoon sugar. Season with salt and pepper.
For a charcoal grill, open bottom vent completely. Light large chimney starter three-quarters filled with charcoal briquettes (4 ½ quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
For a gas grill, turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high.
Clean and oil the cooking grate. Place pork on grill and cook (covered if using gas), turning as needed, until browned on all sides and pork registers 145 degrees, 12 to 15 minutes. Transfer pork to carving board, tent with aluminum foil, and let rest while grilling peaches.
Place peaches, cut side down, on grill and cook until well caramelized, 3 to 4 minutes. Flip peaches, cut side up, and continue to cook until they are slightly softened, about 3 minutes longer; transfer to platter. Cut pork into ½-inch thick slices and serve with peaches.