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.