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grilled pork tenderloin with fresh peach and ginger sauce
l tbsp. vegetable oil
l cup chopped onion
5 tbsps. sugar
l-l/2 cups dry red wine
3/4 cup soy sauce
l/4 cup balsamic vinegar
2-l/2 tbsps.l finely chopped peeled fresh ginger
l-l/2 tsps. ground cinnamon
l/2 tsp. pepper
3 l4 to l6 oz. pork tenderloins
3 med. peaches, blanched in boiling water l min, peeled pitted, chopped
Heat oil in heavy med saucepa over med high heat. Add onion and sutar. Saute until onion is golden, about
6 mins. Mix in wine and next 5 ingredients. Cook l min. longer. REmove from heat. Cool sauce completely.
Place pork in large resealable plastic bag. Pour l cup sauce over pork Seal and refrigerate at least 6 hrs. or
overnight turning meat occasionally. Cover remaining sauce separately and refrigerate. Ptrepare barbecue
(med heat). Remove poork from marinade; discard marinade. Grill pork until heat thermometer in center says
l55 turning often, about 35 mins. Meanwhile boil remaining sauce in heavy med saucepan until reduced by
half, about 5 mins. Add peaches. Stir until heated through, about l min. Slice pork and arrange on platter.
Spoon some sauce over. Top with chives. Pass remaiing sauce separately.
Serves 8 Bon Appetit August l998 SERVE WITH SESAME COLESLAW

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