Grilled pork tenderloin with fresh peach and ginger sauce

8 Servings

Ingredients

Quantity Ingredient
1 tablespoon Vegetable oil;
1 cup Chopped onion;
5 tablespoons Sugar;
1½ cup Dry red wine;
¾ cup Low sodium soy sauce;
¼ cup Balsamic vinegar;
2½ tablespoon Fresh ginger; finely chopped
1½ teaspoon Cinnamon;
½ teaspoon Coarsely ground pepper;
48 ounces Pork tenderloin; in 3 loins
3 mediums Peaches;
2 tablespoons Chopped fresh chives;

Directions

Heat oil in heavy medium saucepan over medium-high heat. Add onion and sugar. Saute until onion is golden, about 6 minutes. Mix in wine and next 5 ingredients. Cook 1 minute longer. Remove from heat and cool completely.

Place pork in large reasealable plastic bag. Pour 1 cup of sauce over. Seal and refrigerate 6 hours or overnight, turning meat occasionally. Cover remaining sauce separately and refrigerate.

Prepare barbecue to medium heat. Remove pork from marinade; discard marinade. Grill pork until meat thermometer inserted in center registers 155°F, turning often, about 35 minutes.

Blanch the peaches in boiling water for 1 minute. Peel, pit, and chop them.

Set aside.

Meanwhile, boil remaining sauce in heavy medium saucepan until reduced by half, about 5 minutes. Add peaches. Stir until heated through, about 1 minute.

Slice pork and arrange on platter. Spoon some sauce over. Top with chives.

Pass remaining sauce separately. ‹‹‹‹‹ Per serving: 314 Calories; 8g Fat (24% calories from fat); 37g Protein; 16g Carbohydrate; 111mg Cholesterol; 813mg Sodium Recipe by: Bon Appetit, 8/98

Posted to EAT-LF Digest by Betsy Burtis <ebburtis@...> on Aug 21, 98, converted by MM_Buster v2.0l.

Related recipes