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. Source: EatingWell Magazine, August/September 2005

EatingWell Test Kitchen
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Ingredients

Ingredient Checklist

Directions

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  • Preheat grill to high.

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  • 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 degrees 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.

Tips

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 Facts

211 calories; 7.3 g total fat; 1.5 g saturated fat; 74 mg cholesterol; 279 mg sodium. 616 mg potassium; 11.4 g carbohydrates; 1.2 g fiber; 10 g sugar; 24.5 g protein; 267 IU vitamin a iu; 5 mg vitamin c; 3 mcg folate; 14 mg calcium; 1 mg iron; 39 mg magnesium; 1 mg thiamin; 3 g added sugar;

Reviews (1)

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Rating: 4 stars
10/29/2011
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 Read More