Rosemary Mustard Pork with Peaches

                                                    

This pork is delicious, spicy and sweet, and easy to make.  It is also low calorie as an added bonus!

• 2 1-pound pork tenderloins, trimmed 
• Salt and pepper  
• Vegetable oil, for the grill
• 3 firm-ripe peaches, halved, pitted and cut into wedges
• 1/2 cup dry white wine or chicken broth
• 1/3 cup packed light brown sugar
• 1 lemon
• 2 teaspoons whole-grain mustard
• 1/4 teaspoon chopped fresh rosemary, plus 1 or 2 small sprigs

1. Preheat a grill to high. Pat the pork dry and season with salt and pepper. Lightly oil the grill, then grill the pork, turning, until marked, about 10 minutes
2. Meanwhile, combine the peaches, wine, brown sugar, and 1/2 cup water in a saucepan. Remove lemon zest and add to the pan; squeeze in the lemon juice. Cover and cook over medium-high heat until the peaches are just tender, 5 to 7 minutes. Transfer to a bowl with a slotted spoon
3. Add mustard and 1/2 tsp salt, and 1/4 teaspoon pepper to the juices in the pan. Transfer 1/3 cup of the liquid to a small bowl and stir in the chopped rosemary; brush onto pork and continue grilling until a thermometer inserted into the thickest part registers 145 degrees F, 10 to 15 more minutes. Transfer to a cutting board
4. Meanwhile, simmer remaining liquid in the pan until syrupy, about 3 minutes. Remove from the heat and season with salt. Return the peaches to the pan along with the rosemary sprigs
5. Slice the pork and serve with the peaches