Back to the Table with Chef Bud: Grilled Peaches and Pork

Studio 4


Back to the Table with Chef Bud: Grilled Peaches and Pork


  • 4 ea 4 oz pieces of pork loin
  • ¼ C Balsamic vinegar, divided
  • 2 Tblspn fresh lime juice
  • 3 tspns fresh thyme, chopped
  • ½ tspn kosher salt
  • 4 ea large peaches, peeled, halved and pitted
  • 1 Tblspn brown sugar
  • 6 C arugula


Combine 2 Tblspns balsamic, lime juice, thyme, kosher salt and coarse black pepper.

Reserve 1 Tblspn of the mixture. Pour remaining juice mixture in a large ziplock bag. Add the pork, seal and cover pork with the mixture in the bag.

Preheat grill to medium-high heat.

Place peach’s, cut sides up on a plate and drizzle remaining 2 Tblspns of balsamic. Place peaches cut sides down on the grill rack. Grill 4 minutes or until soft and slightly browned. Turn and cook 2 minutes until heated through. Cut each peach half into 4 slices.

Slice pieces of pork into strips. Drizzle arugula with reserved juice mixture tossing to coat. Top arugula with pork strip and peach slices, sprinkle with brown sugar and Serve.

Check Bud’s next cooking class at Amarillo College is this Thursday, July 25. For details, click here.

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