Spray grill rack with nonstick grilling spray. Preheat grill to medium high heat. In shallow baking dish or sip top plastic bag, combine marinade and soy sauce; add pork tenderloins, turning to coat. Cover or seal, and let stand for 15 mins.
Grill tenderloins, covered with grill lid, for 10 mins on each side, or until a meat thermometer inserted into thickest portion registers 155 degrees. Let stand for 10 mins before slicing.
In a small bowl, strain peaches, reserving juice. Using a blender, place half of peaches and all of reserved juice. Add vinegar, oil, salt, and pepper. Pulse until combined.
Place greens on a large platter. Arrange remaining half of peach slices and sliced tenderloin on top. Serve with peach dressing. Garnish with mint leaves.
Originally Submitted
7/27/2010
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