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Pork Tenderloin with Grilled Peach-Ginger Chutney

From: EatingWell

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.

Servings: 4 servings
Prep: 35 mins
Total: 35 mins
Rated : Not yet rated
Ingredients
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. 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.
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 Facts
Calories 249, Total Fat 10 g, Saturated Fat 2 g, Monounsaturated Fat 6 g, Cholesterol 79 mg, Sodium 275 mg, Carbohydrate 11 g, Fiber 1 g, Protein 29 g, Potassium 591 mg. Exchanges: Fruit 1, Lean Meat 4.
Percent Daily Values are based on a 2,000 calorie diet


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