Grilled Pork Tenderloin with Fresh Peach and Ginger Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Serves 8
- 1 tablespoon vegetable oil
- 1 1/2 teaspoons ground cinnamon
- 1 cup chopped onion
- 5 tablespoons sugar
- 3/4 cup reduced-sodium soy sauce
- 1/4 cup balsamic vinegar
- 2 tablespoons chopped fresh chives
- 1 1/2 cups dry red wine
- 1/2 teaspoon coarsely ground black pepper
- Carbohydrate 20 g(7%)
- Cholesterol 98 mg(33%)
- Fat 7 g(11%)
- Fiber 2 g(7%)
- Protein 34 g(69%)
- Saturated Fat 2 g(10%)
- Sodium 944 mg(39%)
- Calories 318
Preparation Heat oil in heavy medium saucepan over medium-high heat. Add onion and sugar. Sauté until onion is golden, about 6 minutes. Mix in wine and next 5 ingredients. Cook 1 minute longer. Remove from heat. Cool sauce completely. Place pork in large resealable plastic bag. Pour 1 cup sauce over pork. Seal and refrigerate at least 6 hours or overnight, turning meat occasionally. Cover remaining sauce separately and refrigerate. Prepare barbecue (medium heat). Remove pork from marinade; discard marinade. Grill pork until meat thermometer inserted into center registers 155°F, turning often, about 35 minutes. Meanwhile, boil remaining sauce in heavy medium saucepan until reduced by half, about 5 minutes. Add peaches. Stir until heated through, about 1 minute. Slice pork and arrange on platter. Spoon some sauce over. Top with chives. Pass remaining sauce separately.
Preparation Heat oil in heavy medium saucepan over medium-high heat. Add onion and sugar. Sauté until onion is golden, about 6 minutes. Mix in wine and next 5 ingredients. Cook 1 minute longer. Remove from heat. Cool sauce completely. Place pork in large resealable plastic bag. Pour 1 cup sauce over pork. Seal and refrigerate at least 6 hours or overnight, turning meat occasionally. Cover remaining sauce separately and refrigerate. Prepare barbecue (medium heat). Remove pork from marinade; discard marinade. Grill pork until meat thermometer inserted into center registers 155°F, turning often, about 35 minutes. Meanwhile, boil remaining sauce in heavy medium saucepan until reduced by half, about 5 minutes. Add peaches. Stir until heated through, about 1 minute. Slice pork and arrange on platter. Spoon some sauce over. Top with chives. Pass remaining sauce separately.
