Pork Tenderloin with Grilled Peach-Ginger Chutney

Pork Tenderloin with Grilled Peach-Ginger Chutney

1 Review
From: EatingWell Magazine August/September 2005

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.

Ingredients 4 servings

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  • 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


  • Active

  • Ready In

  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.
  • 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.

Nutrition information

  • Per serving: 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
  • Carbohydrate Servings: 1
  • Exchanges: 1 fruit, 4 lean meat

Reviews 1

July 14, 2011
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By: Isabelle Green
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