Pork Tenderloin with Grilled Peach-Ginger Chutney

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Fruit on the grill is a wonderful pleasure - the natural sugars caramelize as the juices are seared inside. Combined in a ginger sauce, grilled peaches are a fantastic condiment for pork.

Pork Tenderloin with Grilled Peach-Ginger Chutney
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 35 minutes

  • 2 medium peaches

  • 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

Directions
  1. 4 servings

  2. Preheat grill to high.

  3. Peel peaches (see Tip). Cut in half and remove the pits. Brush the cut sides with 2 teaspoons oil.

  4. 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.

  5. 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.

  6. 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 Facts

Servings
4
Per serving
Calories
239
Carbohydrates
11g
Fat
8g
Saturated Fat
2g
Monounsaturated Fat
5g
Protein
30g
Cholesterol
92mg
Dietary Fiber
1g
Potassium
713mg
Sodium
294mg
Added Sugars
3g
Exchanges
1 fruit
4 lean meat
Carbohydrate Servings
1
Selenium (68% daily value)
Zinc (20% dv).

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