garlic & peach grilled pork tenderloin

INGREDIENTS: * TEA TREE PRODUCTS

  • 3 tbsp *GARLIC OLIVE OIL*

  • 2 tbsp *PEACH BALSAMIC VINEGAR*

  • 1 pork tenderloin (about 1 to 1.5 pounds)

  • 1 tsp dried OREGANO

  • 1 tsp *SWEET SMOKED PAPRIKA*

  • SALT and COURSE BLACK PEPPER

DIRECTIONS:

  1. Prepare the Marinade: In a bowl, mix the GARLIC OLIVE OIL, PEACH BALSAMIC VINEGAR, OREGANO, SWEET SMOKED PAPRIKIA, SALT, and COURSE BLACK PEPPER until well combined.

  2. Marinate the Pork: Place the pork tenderloin in a resealable plastic bag or a shallow dish. Pour the marinade over the pork, ensuring it's well-coated. Seal the bag or cover the dish, and marinate in the refrigerator for at least 1 hour (up to 4 hours for more flavor).

  3. Preheat the Grill: Preheat your grill to medium-high heat.

  4. Grill the Pork: Remove the pork tenderloin from the marinade and discard the marinade. Place the pork tenderloin on the grill and cook for 15-20 minutes, turning occasionally, until the internal temperature reaches 145°F (63°C) and the pork is cooked through.

  5. Rest and Serve: Remove the pork from the grill and let it rest for 5 minutes before slicing. This allows the juices to redistribute, ensuring a juicy tenderloin. Slice into medallions and serve.