Family Meal

• In a food processor or blender, combine peaches, lemon juice, vinegar, honey, garlic, salt and pepper and blend until pureed.
• Add fresh thyme and transfer marinade to a shallow dish or resealable bag.
• Let pork sit in the marinade for a minimum of two hours and up to 12 hours, turning occasionally.
• Preheat the grill to 400 degrees.
• Place tenderloin on the grill and cook, turning once, basting with leftover marinade, until pork is cooked to medium (or slightly pink).
• Remove pork from the grill and tent with foil until ready to serve.
• Slice pork on the diagonal and serve with a Grilled Peach and Yellow Tomato Salad

• Combine shallot, vinegar, mustard and lemon juice in a small bowl.
• Slowly add olive oil in a steady stream, whisking continually.
• Season dressing to taste with salt and pepper and set aside.
• Preheat grill to medium-high heat.
• In a bowl, toss peach halves and red onions with a drizzle of olive oil.
• Place peach halves cut side down and onions on greased grill and cook at medium-high heat, turning once, until lightly browned.
• Combine greens, tomatoes, peaches and onions in a large bowl.
• Toss with dressing and feta cheese.

Good to know: Peaches grilled on the barbecue have the most intense flavour because the heat caramelizes their natural sugars.