Grilled Pork Tenderloin with Peach and Rosemary | Summer Main Course

Trim the silverskin from the pork tenderloin, then cut it into approx. 2.5-3 cm thick medallions.

In a small bowl, mix together the olive oil, honey, Dijon mustard, balsamic vinegar, salt, pepper, and half of the finely chopped fresh rosemary.

Coat the pork tenderloin medallions in the marinade and let them stand at room temperature for 10-15 minutes.