Pork Tenderloin with Grilled Peach-Ginger Chutney
Grilling peaches alongside the pork tenderloin provides the basis for a fruity, smoky condiment.
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
Preheat grill to high.
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, cut the peaches in half and remove the pits. Brush the cut sides with 2 teaspoons oil.
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 160Â°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.
Whisk ginger, brown sugar, vinegar and the remaining 1Ãš8 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.
Makes 4 servings.
Per serving: 249 calories; 10 g fat (2 g sat, 6 g mono); 79 mg cholesterol; 11 g carbohydrate; 29 g protein; 1 g fiber; 275 mg sodium.
Nutrition bonus: Selenium (68% daily value), Zinc (20% dv).