Grilled Pork Tenderloin with Fresh Peach and Ginger Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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The robust sauce doubles as a marinade for this easy and elegant entrée. Begin preparing well before serving so that the pork has time to marinate. Accompany with boiled green beans and a full-bodied Zinfandel. Ingredients:
1 tablespoon vegetable oil |
1 cup chopped onion |
5 tablespoons sugar |
1 1/2 cups dry red wine |
3/4 cup reduced-sodium soy sauce |
1/4 cup balsamic vinegar |
2 1/2 tablespoons finely chopped peeled fresh ginger |
1 1/2 teaspoons ground cinnamon |
1/2 teaspoon coarsely ground black pepper |
3 14- to 16-ounce pork tenderloins |
3 medium peaches, blanched in boiling water 1 minute, peeled, pitted, chopped |
2 tablespoons chopped fresh chives |
Directions:
1. Heat oil in heavy medium saucepan over medium-high heat. Add onion and sugar. Sauté until onion is golden, about 6 minutes. Mix in wine and next 5 ingredients. Cook 1 minute longer. Remove from heat. Cool sauce completely.
2. Place pork in large resealable plastic bag. Pour 1 cup sauce over pork. Seal and refrigerate at least 6 hours or overnight, turning meat occasionally. Cover remaining sauce separately and refrigerate.
3. Prepare barbecue (medium heat). Remove pork from marinade; discard marinade. Grill pork until meat thermometer inserted into center registers 155°F, turning often, about 35 minutes.
4. 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.
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