Grilled Pork and Peach Sticks

Grilling is one of the world’s most handy ways of cooking food. And because pork is prevalent anywhere, it has become the primary meat during grilling time. 

Today, grilling pork is dominant alongside beef, and adding peaches has been one of the many favorite dishes among family and friends, especially during an outdoor gathering.

In the United States alone, almost 70% percent of Americans have their grill. Interestingly, this is also the same with Europeans who love grilling foods on various occasions.

While hamburger is considered the most popular grilled main, grilling of pork can also be done with other types of fruits and vegetables, like peaches.

In grilling, researchers and health experts also advised about the use of aluminum foil. They said those little aluminum particles could transfer from the foil to the meat, particularly when grilling at higher temperatures.

For a safer alternative, it is best to use Grillmat, which is heat-resistant and BPA-free. Putting the meat and the peaches on the mat allows the food from falling through the grills. The mat also makes a non-stick surface to grill the pork and vegetables quickly.

grilled pork chop with glazed peaches and honey garlic sauce close-up on a plate. horizontal top view from above
grilled pork chop with glazed peaches and honey garlic sauce close-up on a plate on a table. horizontal top view from above

Nutrition facts from eating pork

Pork is known as a high-protein food. It has different amounts of fat. According to Health Line, a 3.5-ounce, or 100-gram, serving of ground pork or cooked pork provides the following nutrients:

Protein: 25.7 grams

Fat: 20.8 grams

Calories: 297

Water: 53%

Sugar: 0 grams

Fiber: 0 grams

Carbs: 0 grams

American food concept. Grilled pork ribs with grilled sauce, with smoke, spices and rosemary. Background image. copy space
American food concept. Grilled pork ribs with grilled sauce, with smoke, spices and rosemary. Background image. copy space

Vitamins and minerals from consuming pork

Pork is equally rich in vitamins and minerals. These include Thiamine, Selenium, Zinc, Vitamin B12, Vitamin B6, Niacin, Phosphorus, Iron, Creatine, Taurine, and Glutathione.

Consuming grilled pork and peaches is an excellent way to ensure sufficient dietary intake of high-quality protein that plays a role in preserving muscle mass and improving muscle functions. 

Eating pork also boosts the beta-alanine, an amino acid in our body, to produce carnosine, which is essential for muscle functions.

Having a high level of carnosine in human muscles has been connected to less fatigue and improved body performance. With vegan diets or vegetarian diets low in beta-alanine, this reduces the amount of carnosine in muscles throughout the time. Thus, eating pork is best for you if you want to have increased beta-alanine.

Meanwhile, health experts also advised the public on the importance of moderate consumption of lean pork to help prevent the risk of heart disease and cancer.

Researchers said that cancer is plausible with a high intake of meat, especially meat cooked under high heat.

A slice of overcooked meat may also contain several carcinogenic substances, particularly heterocyclic amines. Heterocyclic amines are a group of unhealthy substances found in relatively high amounts in overcooked meat or other animal protein sources.

It is best to match pork with grilled vegetables and pork to balance the fats and cholesterol found in grilled pork.

Peaches are always a favorite summertime fruit. It contains a considerable amount of Vitamin C and A. Also, it has low calories and is free of sodium, fat, and cholesterol.

Peaches come in two types: clingstone and freestone. The clingstone peach is more fitting for processing since its flesh clings to the stone of the peach, which makes it hard to separate. On the other hand, the freestone peach is perfect for fresh consumption since its pit freely separates from the flesh, according to Aghires.

Fresh peaches, Peach close up fruit background, peach on wood background,sweet peaches, group of peaches,sliced peaches, peach slices
Fresh peaches, Peach close up fruit background, peach on wood background,sweet peaches, group of peaches,sliced peaches, peach slices

Some interesting facts about peaches

  1. August is National Peach Month 
  2. Peaches are handpicked from trees.
  3. The standard-sized peach trees are 25 ft tall and wide. 
  4. Peach trees produce fruit for around 12 years.
  5. Each year, a peach tree can produce up to 66 pounds of fruit.
  6. When the flowers of peaches are pollinated, the fruit requires 3 to 5 months to reach harvest.
  7. The nickname of Georgia in the USA is “Peach State.”
  8. The world’s largest peach cobbler measuring 11 ft by 5 ft is made every year in Georgia.
  9. Georgia grows 130 million pounds of peaches.
  10. Annually, the United States grows 1.9 billion pounds of peaches.
  11. The fruit is packed and shipped to retail stores within three days of picking.
  12. Peach fruit has three types of flesh colors: yellow, white, and less common, red. 
  13. Yellow is the most common color of peach fruit in United States.
  14. To ensure the peach doesn’t overripe before it reaches the buyer or consumer, the fruit is rinsed through a hydro-cooler or ice-water bath to prevent ripening.
  15. Peach fruit is at its peak from June to the end of August.
  16. After going through a hydro-cooler, the peach fruit is defuzzed, cleaned, and culled to remove the least desirable peaches.
ripe nectarine with leaves isolated on white background. Top view. Flat lay pattern
ripe nectarine with leaves isolated on white background. Top view. Flat lay pattern.

We recommend pairing Frescobaldi Giramonte and Frescobaldi Pomino Pinot Nero with this Grilled Pork and Peach Sticks recipe.

Serves 6

Ingredients:

 2 lb pork tenderloin, cut into 1 or 1 and 1/2 chunks

 1/4 cup balsamic vinegar

 1/4 cup olive oil

 1 tsp maple syrup

 1-1/2 tsp minced fresh rosemary

 3 peaches cut into quarters lengthwise, pit removed, skin-on

 5 oz sliced prosciutto

 12 bamboo skewers, for serving

 6 cups seasonal greens (baby leaf lettuces), washed and dried

 2-1/2 tbsp olive oil

 1/4 tsp salt

Direction

  1. Whisk balsamic vinegar, olive oil, and rosemary together to make a marinade. Brush peach quarters with marinade, cover, and set aside. Put pork and leftover marinade into a non-reactive bowl with a cover. Marinate pork for 20 minutes, tossing to coat evenly.
  2. Prepare grill to achieve high heat. Drain pork cubes from the marinade. Using long tongs cook the pork on all sides for about 10 minutes, until done and center of cubes achieve a temperature of 160 F and feel firm. Remove pork from the grill and cover with foil.
  3. Toss seasonal greens with olive oil and salt.
  4. Grill the peaches 2-3 minutes, until they have grill marks on both sides. Remove the peaches from the grill.

To Assemble

  1. Put 3 – 4 pieces of pork on each skewer. Then put a loosely folded slice of prosciutto on each skewer. Finish skewers by placing a slice of grilled peach at the end of each skewer.
  2. Serve on a bed of seasonal greens. Serve immediately.