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Pork Tenderloin with Grilled Peach-Ginger Chutney

Pork Tenderloin with Grilled Peach-Ginger Chutney

Nutrition Facts
  • cal. (kcal) 249
Pork Tenderloin with Grilled Peach-Ginger Chutney
  • Makes: 4 servings
  • Prep: 35 mins
  • Start to Finish: 35 mins
  • Carb Grams Per Serving: 11

Ingredients

  • 2 medium peaches
  • 4 teaspoons extra-virgin olive oil, divided
  • 1 -1 1/4 pounds pork tenderloin, trimmed of fat
  • 1/4 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. Preheat grill to high.
  2. Peel peaches (see Tip). Cut in half and remove the pits. Brush the cut sides with 2 teaspoons oil.
  3. 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 degrees F, 14 to 18 minutes.
  4. 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.
  5. 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.
  6. Tip: Tip: To peel peaches: Bring a medium saucepan of water to a boil. Immerse peaches in boiling water for 1 minute. Remove with a slotted spoon and plunge into a bowl of ice water to cool slightly. Transfer to a cutting board. Remove the skins with a paring knife.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 249 cal., 10 g total fat (2 g sat. fat), 79 mg chol., 275 mg sodium, 11 g carb. (1 g fiber), 29 g pro.

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