5:30 Challenge
5 ingredients/30 minutes
Tonight’s solution
Pork Tenderloin with Grilled Peaches
To make the meal
Potato salad
By C. W. Cameron
For the AJC
Pork tenderloin works well for quick weeknight dinners because it cooks so quickly. But you want to be certain not to overcook. Last May the folks at the U.S. Department of Agriculture announced that they were lowering safe cooking temperature for pork to 145 degrees. Jacques Pépin, the chef and cookbook author, was quoted at the time as saying, “Finally, people from the USDA started cooking themselves and they realize that if you [overcook] a lean piece of meat, it gets tough and dry,”
Once the pork reaches 145 degrees, the USDA then recommends that the meat be allowed to rest for three minutes so its temperature will rise a few more degrees. That should be enough to kill any harmful bacteria, but the meat should be juicy and may look pink. The same temperature guidelines already apply to whole cuts of beef, lamb and veal. This is another reason why a good instant-read thermometer is an indispensable kitchen tool.
Starting the pork on the hot side of the grill to sear the outside and then moving it to the cooler part of the grill to finish cooking will give you a perfect juicy result every time. Don’t skimp on the glaze. It makes all the difference in both the pork and the peaches.
Take the 5:30 Challenge. If you have a great tasting main-dish recipe that uses no more than five ingredients and can be made in 30 minutes or less, tell us. (Salt, pepper, water and oil for greasing a pan don't need to be included in the ingredient count.) You can also suggest a side dish if it can be made within the same time. Send recipes with your name, address and phone number to fivethirty@ajc.com.
Grilled Pork Tenderloin and Peaches
Hands on: 25 minutes Total time: 25 minutes Serves: 6
3 tablespoons hot pepper jelly
2 tablespoons orange or pineapple juice
2 pork tenderloins (about 1 pound each), trimmed of fat and silverskin
3 medium firm-ripe peaches, halved, pits removed
Preheat grill to medium-hot. If using charcoal, arrange coals so there’s a cooler side. If using a gas grill, reduce flame in one portion of the grill.
In a small bowl, make the glaze by combining jelly and juice. Set aside.
Season pork with salt and pepper, and rub pork and peaches with a thin film of olive oil.
Grill pork on the hottest part of the grill, turning every 2 minutes until all sides have grill marks. Move pork to cooler side of the grill, brush with glaze and lightly cover the pork with a piece of foil. Places peaches on the grill, cut side down on the hotter part of the grill and cook until grill marks appear, about 3 minutes. Turn peaches over and brush with glaze. Continue grilling 3 more minutes or until warmed through, continuing to brush with glaze. Move to serving dish. Cook the pork until it reaches 145 degrees, about 5 minutes. Transfer to a cutting board and allow to rest 3 to 5 minutes before slicing.
Per serving: 259 calories (percent of calories from fat, 30), 32 grams protein, 12 grams carbohydrates, 1 gram fiber, 9 grams fat (2 grams saturated), 98 milligrams cholesterol, 102 milligrams sodium.
About the Author
