- Serves: 4
- Prep Time: 35 minutes
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
Peel peaches (see Cook Tips). 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°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.
- Nutritional Analysis
- Per serving
- Calories Per Serving
- Total Fat
- 8 g
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 5 g
- 92 mg
- 11 g
- 1 g
- 3 g
- 30 g
- 713 mg
1 fruit, 4 lean meat
© 2012 Eating Well Inc. All rights reserved. Reprinted with permission.