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Rosemary-Mustard Pork with Peaches
Ingredients
  • 2 1-pound pork tenderloins, trimmed
  • Kosher salt and freshly ground pepper
  • Vegetable oil, for the grill
  • 3 firm-ripe peaches, halved, pitted and cut into wedges
  • ½ cup dry white wine
  • ⅓ cup packed light brown sugar
  • 1 lemon
  •  
  • 2 teaspoons whole-grain mustard
  • ¼ teaspoon chopped fresh rosemary, plus 1 or 2 small sprigs
Steps
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