(The ad below will not display on your printed page)
Pork Tenderloin with Grilled Peach-Ginger Chutney
EatingWell Test Kitchen
“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.”
2 medium peaches
4 teaspoons extra-virgin olive oil, divided
1-1¼ pounds pork tenderloin, trimmed of fat
¼ teaspoon plus ⅛ teaspoon salt, divided
¼ teaspoon freshly ground pepper
1 teaspoon finely chopped fresh ginger
1 tablespoon light brown sugar
2 tablespoons rice vinegar
1Preheat grill to high.
2Peel peaches (see Tip). Cut in half and remove the pits. Brush the cut sides with 2 teaspoons oil.
3Brush pork with the remaining 2 teaspoons oil; sprinkle with ¼ 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.
4Meanwhile, 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.
5Whisk ginger, brown sugar, vinegar and the remaining ⅛ 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.