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Grilled Pork Tenderloin
with Fresh Peach and Ginger Sauce  

1 tablespoon vegetable oil     
1 cup chopped onion       
5 tablespoons sugar         
1 1/2 cups dry red wine   
1/4 cup balsamic vinegar       
2 1/2 tablespoons, peeled, finely chopped fresh ginger       
1 1/2 teaspoons ground cinnamon   
3 (14- to 16-ounce) pork tenderloins
3 medium peaches, blanched in boiling water, peeled, pitted, and chopped
2 tablespoons chopped fresh chives
1/2 teaspoon coarsely ground black pepper

Heat oil in heavy saucepan over medium-high heat.  Add onion and sugar.  Sauté until onion is golden brown, about 6 minutes.  Mix in wine, vinegar, ginger, and cinnamon.  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 to coat).  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 degrees, turning often, about 35 minutes.  Meanwhile, boil remaining sauce in heavy medium saucepan until reduced by half.  Add peaches, stir until heated through, about 1 minute.  Slice pork and arrange on platter.  Spoon sauce over top; sprinkle with chives.  Season with pepper.  Pass remaining sauce separately.

Contributed by The Cookbook AAUW (New York)




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Fresh From the Farmers Market Cookbook (paperbound)
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Fresh from the Farmers Market Cookbook
Fresh From the Farmers Market Cookbook (comb-bound)
Price: $16.95
SALE PRICE: $10.00
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Bring home beautiful fresh produce, and be inspired to create delicious dishes from winning recipes!