1. Place pork loin in large bowl or casserole dish. Combine vinegar, mustard, brown sugar, 1 tablespoon mint and 1/4 cup olive oil. Pour marinade over pork loin, rubbing all over meat; cover and refrigerate 4 hours or up to 24 hours, turning over once or twice.
2. Remove pork from the marinade and place on sheet pan. Generously season all sides of loin with salt and pepper. Let stand at room temperature for 1 hour.
3. Heat charcoal or gas grill for indirect cooking at 300oF to 350oF Toss peaches with remaining 1 tablespoon olive oil and 2 tablespoons mint; set aside.
4. Place pork, fat side up, in center of a grill roasting pan or basket. Place pan over indirect heat and cook for 30 minutes. Arrange peaches along sides of loin in the roasting pan. Cook until internal temperature of pork reaches 145°F to 160oF, about 20 to 30 minutes.
5. Transfer pork to a cutting board, cover loosely with aluminum foil and let stand 15 minutes before carving. Slice pork and serve immediately with peaches. Garnish with mint jelly if desired.
- 3 g Total Fat
- 1.5 g Saturated Fat
- 0 g Trans Fat
- 95 mg Cholesterol
- 570 mg Sodium
- 10 g Total Carbohydrate
- 1 g Dietary Fiber
- 8 g Sugars
- 35 g Protein
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Nutritional Information
- 3 g Total Fat
- 1.5 g Saturated Fat
- 0 g Trans Fat
- 95 mg Cholesterol
- 570 mg Sodium
- 10 g Total Carbohydrate
- 1 g Dietary Fiber
- 8 g Sugars
- 35 g Protein
Directions
1. Place pork loin in large bowl or casserole dish. Combine vinegar, mustard, brown sugar, 1 tablespoon mint and 1/4 cup olive oil. Pour marinade over pork loin, rubbing all over meat; cover and refrigerate 4 hours or up to 24 hours, turning over once or twice.
2. Remove pork from the marinade and place on sheet pan. Generously season all sides of loin with salt and pepper. Let stand at room temperature for 1 hour.
3. Heat charcoal or gas grill for indirect cooking at 300oF to 350oF Toss peaches with remaining 1 tablespoon olive oil and 2 tablespoons mint; set aside.
4. Place pork, fat side up, in center of a grill roasting pan or basket. Place pan over indirect heat and cook for 30 minutes. Arrange peaches along sides of loin in the roasting pan. Cook until internal temperature of pork reaches 145°F to 160oF, about 20 to 30 minutes.
5. Transfer pork to a cutting board, cover loosely with aluminum foil and let stand 15 minutes before carving. Slice pork and serve immediately with peaches. Garnish with mint jelly if desired.