More Great Recipes: Broil/Grill | Oven | Pork

Pork Tenderloin With Grilled Peach-ginger Chutney


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By llr
Member since 2006

Serves 4 | Prep Time | Cook Time

Ingredients

2 medium peaches
4 teaspoons extra-virgin olive oil, divided
1-1 1/4 pounds pork tenderloin, trimmed of fat
1/4 teaspoon plus 1/8 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
1 teaspoon finely chopped fresh ginger
1 tablespoon light brown sugar
2 tablespoons rice vinegar


Preheat grill to high.


Peel peaches (see Tip). Cut in half and remove the pits. Brush the cut


sides with 2 teaspoons oil.


Brush pork with the remaining 2 teaspoons oil; sprinkle with 1/4 teaspoon salt and pepper. Grill the pork, turning occasionally, until an instant-read thermometer inserted into the center registers 160°F, 14 to 18 minutes.


Meanwhile, place the peaches, cut-side down, on the grill rack. Grill, turning occasionally, until tender, 6 to 8 minutes. Transfer the pork and peaches to a cutting board. Let the peaches cool slightly while the pork rests.


Whisk ginger, brown sugar, vinegar and the remaining 1/8 teaspoon salt in a medium bowl. Chop the peaches and add them to the ginger sauce; stir to combine. Slice the pork on the diagonal into 8 pieces. Serve topped with the peach chutney.


Tip: To peel peaches: Bring a medium saucepan of water to a boil. Immerse peaches in boiling water for 1 minute. Remove with a slotted spoon and plunge into a bowl of ice water to cool slightly. Transfer to a cutting board. Remove the skins with a paring knife.


Contributor: Eatingwell.com


Yield: 4 servings


Pairs Well With


Notes

Fruit on the grill is a wonderful pleasure the natural sugars caramelize as the juices are seared inside. Combined in a ginger sauce, grilled peaches are a fantastic condiment for pork.

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