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Pork Tenderloin with Grilled Peach-Ginger Chutney

  • 35 m
  • 35 m
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


  • 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 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.
  • 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 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.
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