Grilled Pork Tenderloin With Fresh Peach And Ginger Sauce Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Vegetable oil,
1 cup: Chopped onion,
5 tbsp: Sugar,
1 1/2 cup: Dry red wine,
3/4 cup: Low sodium soy sauce,
1/4 cup: Balsamic vinegar,
2 1/2 tbsp: Fresh ginger, finely chopped
1 1/2 tsp: Cinnamon,
1/2 tsp: Coarsely ground pepper,
48 ounce: Pork tenderloin, in 3 loins
3 medium: Peaches,
2 tbsp: Chopped fresh chives,
Directions:
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
155
F, 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.
Per serving: 314 Calories; 8g Fat (24% calories from fat); 37g Protein; 16g
Carbohydrate; 111mg Cholesterol; 813mg Sodium
Recipe by: Bon Appetit, 8/98
Posted to EAT-LF Digest by Betsy Burtis on Aug 21,
98, converted by MM_Buster v2.0l.
Source from luhu.jp
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
155
F, 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.
Per serving: 314 Calories; 8g Fat (24% calories from fat); 37g Protein; 16g
Carbohydrate; 111mg Cholesterol; 813mg Sodium
Recipe by: Bon Appetit, 8/98
Posted to EAT-LF Digest by Betsy Burtis
98, converted by MM_Buster v2.0l.
Source from luhu.jp