Feel like firing up something other that hamburgers and chicken on the Fourth of July? Then give this recipe a whirl. The sauce requires some stovetop cooking, but everything else can be cooked on the grill. Make the sauce ahead of time and store at room temperature until ready to serve (up to 4 hours).
If you’re not familiar with the term, a “gastrique” is a sauce made from caramelized sugar and vinegar. It’s intensely flavored and is used mostly as a drizzle in savory dishes. In this recipe, I use it to flavor both the pork and the cooked nectarines.
Happy Fourth of July!
GRILLED PORK TENDERLOIN WITH NECTARINES AND THYME GASTRIQUE
¼ cup sugar
¼ cup white balsamic vinegar
1 teaspoon chopped fresh thyme
2 large, slightly underripe nectarines
1 teaspoon olive oil
1 ½ teaspoons ground coriander
¼ teaspoon dry mustard
2 pounds pork tenderloin
Start by preparing the gastrique. Pour the sugar into a small saucepan, then set over high heat. When the sugar begins to melt, swirl the pan around so the sugar melts evenly. Once the sugar is melted, continue cooking over medium heat, swirling the pan periodically, until the sugar caramelizes and turns a light amber color.
Pour in the vinegar (be careful – the mixture will sputter), thyme and two tablespoons of water. Cook over medium heat until all of the caramel is liquefied. Turn off the heat and set the pan aside while you cook the nectarines and pork.
Cut each nectarine into 8 wedges. Toss with the olive oil and a touch of salt and pepper. Grill the nectarines over low heat, turning once during cooking. If the wedges are small and you’re concerned about them falling through the grill grate, skewer them before grilling. Once the nectarines are lightly charred, put them into a bowl and set aside.
Increase the grill heat to medium. Mix together the coriander and mustard. Season all sides of the pork with salt and pepper, then rub the coriander mixture into the meat. Grill the pork for 15 to 20 minutes, turning a few times during cooking, until the internal temperature reaches 145°. Transfer pork to a plate and allow it to rest for 10 minutes.
Slice the pork into medallions and fan them out on a serving platter. Pour off 2 tablespoons of the juice rendered by the meat (Add water if the juices are shy of 2 tablespoons.) and add them to the gastrique. Heat the gastrique briefly, stirring well to ensure a smooth consistency. Season with salt and pepper.
Pour a few spoonfuls of gastrique over the nectarines, then toss to coat. Arrange nectarines next to the pork on the serving platter, then drizzle the remaining gastrique over the pork.
Serves 4
