I actually got this recipe from a flyer at the Commissary, but according to Dr. Google, it also is apparently on recipes.com (where the image is from).
Makes: 4 servings
Active Time: 35 min
Total Time: 35 min
Ingredients:
2 medium peaches (not overly ripe)
4 tsp extra-virgin olive oil, divided
1-1.25 pounds pork tenderloin, trimmed (get uniform thickness)
1/4 tsp plus 1/8 tsp salt, divided
1/4 tsp freshly ground pepper
1 tsp finely chopped fresh ginger
1 tbsp light brown sugar
2 tbsp rice vinegar
Directions:
Preheat grill to high.
Peel peaches (Bring water in med saucepan to a boil, immerse peaches in boiling water for one minute then plunge into icy water. Remove skins with paring knife.) Cut peaches in half and remove the pits. Brush the cut sides with 2 tsp oil.
Brush pork with remaining 2 tsp oil. Sprinkle with 1/4 tsp salt and pepper. Grill pork, turning occasionally, until a constant thermometer reading of 160* occurs, 14-18 minutes.
Meanwhile, place the peaches, cut-side down on the grill rack. Grill, turning occasionally, until tender (6-8 minutes). Transfer pork and peaches to cutting boards. Let peaches cool while pork rests.
Whisk ginger, brown sugar, vinegar and remaining salt in a medium bowl. Chop the peaches and add them to the ginger sauce. Stir to combine. Slice the pork on the diagonal. Serve the pork topped with peach chutney.
Per Serving:
208 cal
7g fat
74 mg cholesterol
11g carbs
1g fiber
279 mg sodium
*We served this with a green veggie and mashed potatoes as well...though these aren't figured in to the nutritional values.
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