I am currently in Keystone, Colorado for a wedding and wanted to create some new content that was both timely and tasty. Just a week off of my 2015 CrossFit Games experience, I am still suffering from PGSD (Post Games Stress Disorder). This means that each night I dream that orders are still coming. I’m still in a parking lot at the Stub Hub Center in Carson, California and I’m still on the clock. It is not exactly a delightful experience, but I am working through it. At the very least, I figure I should eat well while I am awake and today’s recipe helped me do just that.
I lived in Colorado for nearly 7 years of my life spending time in Denver while in Culinary School and 4 years in the Roaring Fork Valley while working as a private chef. In my time here, I learned about three lovely, local produce offerings; Rocky Ford Canteloupe, Olathe Corn, and Palisade Peaches.
Today, I found some succulent Colorado Peaches in Frisco, so I decided to pair them up with pork tenderloin and slap them on the grill. The result was more amazing than I intended and I’m excited to share the results with you. Here is how it went…
I started by trimming the silverskin from two pork tenderloin, approximately 2.5 pounds total weight.
I then used an oblique style cut to give me approximately 10 large-ish pieces per tenderloin. Once the cutting was done, I portioned out my marinade. It was two parts low-sodium Tamari, one part rice wine vinegar, and one part honey.
I whisked that into a Pyrex bowl until the honey dissolved and this is what I had…
I combined the pork and the marinade and stirred it around a bit to make sure that all pork was exposed to the juicy goodness.
I covered the bowl with plastic wrap and placed it in the fridge for 4 hours. You could do this for as long as 24 hours, but I wouldn’t recommend less than 2 hours marinating time. Get your act together and plan it out, yo! Flavor isn’t produced at microwave speeds…
While the marinating was going on, I halved 5 peaches and removed the pit. You’ll likely bruise the flesh a little when doing this, but don’t worry, it will still taste the same and you won’t notice once the fruit is sandwiched between your prodigious protein.
I then had a decision to make. Would I grill the peaches and pork separately, or would I marry them together on a sharp bamboo skewer? I decided to make up one skewer and test it. I turned my halves into quarters and then used 5 pieces of pork and 4 pieces of peach on each stick. When the act was up, I headed down to the grill…
I preheated the grill to get it as hot as possible, then I slapped the skewer on the hottest section along with one piece of tester pork. It didn’t take long to realize that the skewer was a match made in heaven, so I quickly quartered the rest of the peaches and skewered them up with the pork. I cooked the tester pork to medium/medium-rare and it was delicious! I got the other skewers on the grill and people started stopping by to ask what was going on! I made a few friends quickly and shared my story. I told them I was just a simple man who liked the combination of meat and fruit. Here are a few pics from the grilling session…
How about this one…
I cooked them until the pork was nearing medium. I like my pork that way, especially tenderloin, but you can cook it longer if you wish. I’d say a comfortable internal temp for the average Joe would be 145-150 degrees. I pulled the skewers off and placed them on a plate. I then shared one with my new friend, Jason, from the Austin, TX SWAT team. He is in Keystone training for the Leadville 100 in a couple of weeks. He approved of the peach-pork combo.
I made a chicken version of this as well because my wife doesn’t like pork. It turned out just as tasty. I used chicken breast instead of pork tenderloin and I was sure to cook it to 165 degrees. Jason and I knocked out one of the skewers in no time flat, but I did manage to save three of them for a little garnished up photo shoot back up in the condo. I got these pics from that one by adding a simple green touch of scallions and cilantro. Oh yeah, and a fresh drizzle of honey for good measure…
The garnish is a nice touch and brings a little pop to the plate, but it is not necessary. If you’re like me, eating is something that needs to happen as soon as possible and as quickly as possible. But, if you choose to garnish, you could end up with this…
However you choose to grill it up, pork and peaches are a match made in heaven. The simplest things in life are best and this recipe proves it once again.
I hope that you choose to eat wholesome, real food as often as possible. And, if it is cooked over an open flame, all the better! However, when you find yourself in a pinch, be sure to turn to SFH for amazing supplements to your diet and your training. They are a passionate people and they wouldn’t steer you wrong.
Have an amazing finish to your summer, use the hashtag #porkandpeaches if you make this, and, as always, do your best to “Keep It Paleo!”
BBQ Peach and Pork Skewers
“Keep It Paleo!”
The 2 pork tenderloins give us our protein for this recipe. The pork, pre-cooked weighs about 2.5 pounds, or 1135g. After cooking, it cooks down to about 942g, or about 2 pounds. We know that each block weighs about 1oz, or 28g, so therefore we have 34 blocks of protein. Since we cut the chops up into 20 pieces each piece is between 1.5 and 2 blocks.
Each peach in this recipe brings one block to the table, so we are getting 5 carb blocks from the pieces. Additionally we are getting carbs from the honey. We know that ½ tablespoon equals one block, and we also know that there are 4 tablespoons in ¼ of a cup, so therefore we have 8 blocks from the honey bringing the total carb blocks to 13.
This recipe is quite high on the protein, and has some carbs from the peaches and the sauce. For every piece of pork that we have we between 1.5 and 2 blocks of protein and about .5 block of carbs. Make sure that you add some delicious carbs and fats to this recipe to bring it all into balance.