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    Pork: Grilled Tenderloin w/ Peach Sauce


    Source of Recipe


    Bon Appetit 8/98

    List of Ingredients




    1 tablespoon vegetable oil
    1 cup chopped onion
    5 tablespoons sugar
    1 1/2 cups dry red wine
    3/4 cup low sodium soy sauce
    1/4 cup balsamic vinegar
    2 1/2 tablespoons fresh ginger finely chopped
    1 1/2 teaspoons cinnamon
    1/2 teaspoon coarsely ground pepper
    48 ounces pork tenderloin in 3 loins
    3 medium peaches
    2 tablespoons chopped fresh chives

    Recipe



    Heat oil in heavy medium saucepan over medium-high heat. Add onion and sugar. Saute until onion is golden, about 6 minutes. Mix in wine and next 5 ingredients. Cook 1 minute longer. Remove from heat and cool completely.

    Place pork in large reasealable plastic bag. Pour 1 cup of sauce over. Seal and refrigerate 6 hours or overnight, turning meat occasionally. Cover remaining sauce separately and refrigerate.

    Prepare barbecue to medium heat. Remove pork from marinade; discard marinade. Grill pork until meat thermometer inserted in center registers 155øF, turning often, about 35 minutes.

    Blanch the peaches in boiling water for 1 minute. Peel, pit, and chop them. Set aside.

    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. Serves 8.

    Per serving: 314 Calories; 8g Fat (24% calories from fat); 37g Protein; 16g Carbohydrate; 111mg Cholesterol; 813mg Sodium



    Notes: 7 WW points

 

 

 

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