Nutrition per serving may change if servings are adjusted.
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.
211 calories;7 g fat(1 g sat); 1 g fiber; 11 g carbohydrates; 25 g protein; 3 mcg folate; 74 mg cholesterol; 10 g sugars; 3 g added sugars; 267 IU vitamin A; 5 mg vitamin C; 14 mg calcium; 1 mg iron; 279 mg sodium; 616 mg potassium
Very good with a few changes
This is a good recipe and I will make it again. The only change I would do next time is add 1 tablespoon of vinegar instead of 2 because the vinegar was a little bit too pronounced.
Pros: Quick, healthy and tasty
Cons: Vinegar too strong