B.A.-Grilled Pork Tenderloin with Fresh Peach and Ginger Sauce
1 TB. vegetable oil
1 cup chopped onion
5 TB. sugar
1 1/2 cups dry red wine
1/4 cup reduced-sodium soy sauce
1/4 Balsamic vinegar
2 1/2 TB. finely chopped peeled fresh ginger
1 1/2 tsp. ground cinnamon
1/2 tsp. coarsely ground black pepper
3 14 to 16 oz. pork tenderloin
3 medium peaches, blanched in boiling water 1 minute, peeled, pitted, chopped
2 TB. chopped fresh chives
1. Heat oil in heavy medium saucepan over medium-high heat. Add onion and sugar. Saute until onion is golden, about 6 minutes. Mix in wine and next 5 ingredients. Cook 1 minute longer. Remove from heat. Cool sauce completely.
2. Place pork in large resealable plastic bag. Pour 1 cup of sauce over pork. Seal and refrigerate at least 6 hours or overnight, turning meat occasionally. Cover remaining sauce separately and refrigerate.
3. Prepare grill (medium heat). Remove pork from marinade; discard marinade. Grill pork until meat thermometer inserted into center registers 155F, turning often, about 35 minutes.
4. Meanwhile, boil remaining sauce in heavy medium saucepan until reduced by half, about 5 minutes. Add peaches. Stir until heated through, about 1 minute.
5. Slice pork and arrange on platter. Spoon some sauce over. Top with chives. Pass remaining sauce separately. Makes 8 servings
Source: Bon Appetit mag. 8-98
1 TB. vegetable oil
1 cup chopped onion
5 TB. sugar
1 1/2 cups dry red wine
1/4 cup reduced-sodium soy sauce
1/4 Balsamic vinegar
2 1/2 TB. finely chopped peeled fresh ginger
1 1/2 tsp. ground cinnamon
1/2 tsp. coarsely ground black pepper
3 14 to 16 oz. pork tenderloin
3 medium peaches, blanched in boiling water 1 minute, peeled, pitted, chopped
2 TB. chopped fresh chives
1. Heat oil in heavy medium saucepan over medium-high heat. Add onion and sugar. Saute until onion is golden, about 6 minutes. Mix in wine and next 5 ingredients. Cook 1 minute longer. Remove from heat. Cool sauce completely.
2. Place pork in large resealable plastic bag. Pour 1 cup of sauce over pork. Seal and refrigerate at least 6 hours or overnight, turning meat occasionally. Cover remaining sauce separately and refrigerate.
3. Prepare grill (medium heat). Remove pork from marinade; discard marinade. Grill pork until meat thermometer inserted into center registers 155F, turning often, about 35 minutes.
4. Meanwhile, boil remaining sauce in heavy medium saucepan until reduced by half, about 5 minutes. Add peaches. Stir until heated through, about 1 minute.
5. Slice pork and arrange on platter. Spoon some sauce over. Top with chives. Pass remaining sauce separately. Makes 8 servings
Source: Bon Appetit mag. 8-98
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