If you’re like us and find yourself spending a lot of time out by the grill during the summer, this recipe is a must-try! Though grilled separately due to different cooking times, the grilled peaches and pork loin are served and eaten together, making a delightful compliment of charred, sweet and smoky flavors!

Serves: 5

Ready in: 1 hour, 15 minutes 

Ingredients:

• 2 pounds pork loin, trimmed and cut into 1 ½ inch cubes
• 2 tablespoons grained mustard
• 2 tablespoons apple cider vinegar
• 4 tablespoons olive oil, divided
• 2 tablespoons honey
• 2 cloves garlic, minced
• 1 teaspoon salt
• Ground black pepper, to taste
• 2 sprigs fresh rosemary 
• 5 ripe peaches

Instructions:

1. Mix together mustard, vinegar, honey, garlic, salt and two tbsp. of olive oil. Chop the fresh rosemary and add 1 tsp. to the marinade.  
2. Once mixed, add the cubes of fresh pork and toss to combine. Cover and refrigerate for at least 1 hour, up to overnight.
3. Preheat your grill to medium-high. Remove the pieces of pork from the marinade and place on skewers, leaving a little space between each so they cook evenly.
4. Wash and cut your peaches into wedges. Place the peaches on skewers, and drizzle with remaining olive oil. Season with salt, pepper, and remaining rosemary.
5. Cook your pork for 7-8 min on each side, until done. Grill peaches 4-5 mins on each side. Arrange on a platter and serve.

For a printable PDF, click here!