Pork Tenderloin with Grilled Peach-Ginger Chutney

http://www.eatingwell.com/recipes/pork_tenderloin_with_grilled_peach_ginger_chutney.html

From EatingWell:  August/September 2005, The EatingWell Healthy in a Hurry Cookbook (2006)

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.

4 servings | Active Time: 35 minutes | Total Time: 35 minutes

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

Preparation

1. Preheat grill to high.
2. Peel peaches (see Tip). Cut in half and remove the pits. Brush the cut sides with 2 teaspoons oil.
3. 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.
4. 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.
5. 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.

Nutrition

Per serving : 249 Calories; 10 g Fat; 2 g Sat; 6 g Mono; 79 mg Cholesterol; 11 g Carbohydrates; 29 g Protein; 1 g Fiber; 275 mg Sodium; 591 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 fruit, 4 lean meat

Tips & Notes

• 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.