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20 minute dinner recipes

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Pork Tenderloin with Grilled Peach-Ginger Chutney


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



  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.


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