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Pork Tenderloin with Grilled Peach-Ginger Chutney

August/September 2005, The EatingWell Healthy in a Hurry Cookbook (2006)

Your rating: None Average: 3.9 (14 votes)

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.


Pork Tenderloin with Grilled Peach-Ginger Chutney Recipe

Makes: 4 servings

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Total Time:

Ingredients

  • 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

Preparation

  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.

Tips & Notes

  • 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

Per serving: 249 calories; 10 g fat (2 g sat, 6 g mono); 79 mg cholesterol; 11 g carbohydrates; 3 g added sugars; 29 g protein; 1 g fiber; 275 mg sodium; 591 mg potassium.

Nutrition Bonus: Selenium (68% daily value), Zinc (20% dv).

Carbohydrate Servings: 1

Exchanges: 1 fruit, 4 lean meat


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