Ah, peach season. There are few things better than taking a bite out of a perfectly ripened peach and feeling the juice dribble down your chin. But what to do with the basketfuls you’ve purchased before they go bad? This was the dilemma I was recently faced with. Life is sometimes hard like that.


Having already made a pie this summer (and eaten at least four), I wanted to do something different. Fortunately, I remembered something Pat—Jaclyn’s boyfriend and chef extraordinaire—did when grilling pork tenderloin a few summers ago: he grilled some peaches to go alongside. And it was delicious.

Marina was coming over to make dinner last night, so I picked up the pork tenderloin and asked her to bring over some peaches (all of ours had just been eaten). And then we set to work:

1. We decided to make a sauce for the pork, and opted for a peach-balsamic reduction. Loosely following this recipe, Marina did the following:

  • Simmered 3/4 cups of balsamic vinegar and a healthy sprinkle of rosemary in a pan, until it was reduced by half (in other words, we watched until the vinegar shrank to fill only half of the pan).
  • Melted 2 tablespoons of butter in another pan, sliced two peaches, and added the slices to the butter to cook until “browned,” or very soft.
  • After everything cooled down a bit, she poured the balsamic vinegar and peaches into my Magic Bullet and pureed the mixture before setting it aside to thicken.


^ Marina cooking the peaches for our sauce.

2. I turned on the BBQ and grilled the pork on medium-high heat. Pork tenderloin has a sort of cylindrical shape, so I continued to rotate it while it cooked, grilling it for 5 minutes on each side until it was cooked through with just a hint of pink on the inside. It was perfect – very soft and tender.


Note: I didn’t marinate the pork—or put anything on it at all—before grilling, because we had the peach-balsamic sauce to drizzle on it afterward. The sauce had amazing flavour, but you can always add a little something extra if you like!

3. When the pork was almost done, I sliced up a couple of peaches, tossed them in a bowl with some olive oil and rosemary, and added them to the grill (perpendicular to the grill lines) for 2-3 minutes each side. You want them to be soft, but not so mushy that they’re falling through the cracks of your BBQ!

4. At the same time that I was grilling the peaches, Marina prepared the baby bok choy that I picked up at a farmers’ market earlier this week:

  • First, she heated some olive oil and three diced cloves of garlic in a pan until the garlic was fragrant.
  • She added the bok choy a little at a time, letting it shrink down to make room before adding more (this stuff shrinks a lot – I had a whole heaping bag’s full, and she somehow managed to fit all of it in the pan!).
  • When the bok choy was dark green and wilted (after about 4 minutes), she added a splash of soy sauce and sprinkled on some chili flakes, sesame seeds, and a little ground ginger before tossing to mix it all in.


^ The grilled peaches and (some of) the bok choy.

5. We put it all together on our plates. I must say this is one of the best (and most colourful!) dinners I’ve ever made:


^ Practicing my presentation!

Note: the peaches can be eaten as a side, but are best enjoyed in mouthfuls with the pork and balsamic-peach sauce. It’s melt-in-your-mouth perfection – I promise you won’t regret it!

Stay hungry (and creative),