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Grilled Pork Tenderloin with Marinated Nectarines

Tangy rice vinegar and spicy chili sauce take nectarines in a savory direction for this five-spice-rubbed pork that’s guaranteed to shake up weeknight dinners.

Serves 6
Ready in 25 mins
Prep time 7 mins
Cooking time 18 mins
199 calories per serving


> 2 medium nectarines
> 1/2 cup rice vinegar
> 1 tbsp Asian chili garlic sauce
> 2 tsp sugar
> 2 green onions, chopped
> 2 tbsp canola oil
> 1 tbsp five-spice blend
> 1 (1.5 lb) Nature's Promise Antibiotic Free Natural Pork Tenderloin 


Preheat grill to medium-high. Pit and cut the nectarines into thin wedges. In a medium bowl, combine the vinegar, chili garlic sauce, sugar, and green onions. Add nectarines and toss to combine. Let stand 20 min.
Meanwhile, in a large bowl, combine the oil, five-spice blend, salt, and pepper. Add the pork and turn to coat. Grill pork 15–18 min., turning occasionally, until pork is fully cooked, (145°F on an instant read thermometer). Transfer pork to a cutting board and let rest 10 min.
Drain vinegar from nectarine mixture. Slice the pork and top with nectarines.


Most five-spice blends are equal parts cinnamon, cloves, fennel seed, star anise, and Szechuan peppercorns.

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