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.
extra-virgin olive oil, divided
pork tenderloin, trimmed of fat
teaspoon plus 1/8 teaspoon
freshly ground pepper
finely chopped fresh ginger
light brown sugar
Peel peaches (see Tip). Cut in half and remove the pits. Brush the cut sides with 2 teaspoons
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.
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.
, 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: 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.
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