Grilled Pork and Peaches Recipe

Ingredients

1/2 kl of pork belly, tender
6 Tbs Brown Sugar
5 Tbs  Vinegar
1/2 Cup olive Oil
1 Tbs Sea Salt
5 small Peaches

Directions

To prepare the meat, pat the pork belly  dry with a paper towel to better absorb the marinade. Cover with aluminum foil.

Rub brown sugar, sea salt over the pork. Then pour the balsamic vinegar and extra virgin olive oil  and  let it set for 15 min on one side, and another 10 minutes on the other side.

Prepare the charcoal grill. Once it is ready, grill pork tenderloins for 5 minutes on each side, turn a few times for around 15 minutes. Transfer the pork to indirect heat and continue cooking until internal temperature reaches 140-150 Fahrenheit.

Remove the pork from heat and let it rest for 3 minutes minimum before cutting. This allows better retention of the juices.

Slice peaches lengthwise in half. Grill the peaches with the flesh side down for a minute or so just until grill marks begin to materialize.

Serve slices of pork tenderloin with the grilled peaches and enjoy!