Grilled Pork Tenderloin with Nectarines and Savory
The savory rub can also be used on grilled chicken.
If using dried savory for fresh, sprinkle the pork with 1 teaspoon dried savory and use 1/2 teaspoon for the nectarines.
• 4 firm-ripe nectarines, cut in half, pitted
• 1 (1-1/4-pound) pork tenderloin
• 1 tablespoon olive oil
• 1-1/2 tablespoons fresh savory leaves, chopped, divided
• 1 clove garlic, minced
• 1/2 teaspoon ground cinnamon, divided
• 1/2 teaspoon kosher salt, divided
• 1/8 teaspoon ground black pepper
• 1-1/2 tablespoons honey
• Savory sprigs
Brush nectarines and pork with olive oil (brush nectarines first, so you don't contaminate them with pork juices). Sprinkle pork with 1 tablespoon savory, the garlic, 1/4 teaspoon cinnamon, 1/4 teaspoon salt, and the black pepper. Rub in with your fingertips. Sprinkle cut sides of nectarines with remaining 1-1/2 teaspoons savory, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt.
For charcoal grill, arrange medium coals on one side of grill. Place drip pan on other side of grill. Place pork on grill rack above drip pan. Cover; grill 25 to 30 minutes or until pork reaches internal temperature of 145°F. Place nectarines on grill rack above coals. Cover; grill 6 minutes, turning once, or until tender and lightly browned. (For gas grill, preheat grill. Arrange grill for indirect cooking. Cover; grill as above.) Remove pork from grill; tent with foil and let stand 3 minutes before slicing.
Thinly slice pork and arrange on platter with nectarines. Drizzle honey over pork and nectarines. Garnish with savory sprigs and serve. Makes 4 servings.