CHEF CHRIS RAINS / THE CHEF & I CATERING
4 Whole Peaches (quartered and sliced)
1/4 cup Olive Oil
1 teaspoon Salt
1/4 teaspoon Fresh Ground Nutmeg
1/4 teaspoon Cinnamon
Prepare peaches and sauté in stock pot over medium heat with
seasonings for one hour. Reserve.
1 tablespoon Salt
1 tablespoon Pepper
1 tablespoon Granulated garlic
1 tablespoon Paprika
1 teaspoon Cumin
1 teaspoon Chili powder
2 tablespoons Sugar
Combine all seasonings and mix well. Generously coat
pork tenderloin with seasoning.
Place on grill set to medium temperature. Cook
over heat for 25 minutes until medium well.
Remove and let rest for 10 minutes. Slice and serve with peaches.