Prep: 15 minutes plus marinating and standing
Grill: 25 minutes • Serves: 4
1/4cup plus 1 tablespoon olive oil
2 tablespoons chopped fresh basil plus additional leaves for garnish (optional)
1 tablespoon lemon zest
1 teaspoon kosher salt
1 teaspoon cracked black pepper
1 package pork tenderloins, trimmed (2 tenderloins, about 1¼ pounds each)
4 large fresh peaches, quartered and pitted
1.In small bowl, whisk Champagne, 1/4 cup oil, basil, lemon zest, salt and pepper. Place pork in large zip-top plastic bag; add Champagne mixture and seal bag, pressing out excess air. Refrigerate at least 4 or up to 24 hours.
2.Prepare outdoor grill for direct grilling over medium-high heat. Remove pork from marinade and let stand at room temperature 15 minutes; discard marinade. Place pork on hot grill rack; cover and cook 25 minutes or until internal temperature reaches 140°, turning 1/4 turn every 5 minutes. Transfer pork to cutting board; loosely cover with aluminum foil and let stand 10 minutes (internal temperature will rise 5 to 10° upon standing).
3.Brush peaches with remaining 1 tablespoon oil. Place peaches, cut side down, on hot grill rack; cover and cook 8 minutes or until grill marks appear, turning occasionally.
4.Slice 1 pork; serve with grilled peaches garnished with basil leaves, if desired.
5.Cover and refrigerate remaining pork tenderloin up to 3 days; use in the Lemony Pork, Kale & White Bean Fettuccine recipe.
Approximate nutritional values per serving (not including 1 pork tenderloin):
299 Calories, 13g Fat (2g Saturated), 76mg Cholesterol, 300mg Sodium,
17g Carbohydrates, 3g Fiber, 14g Sugars, 29g Protein