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 and cool completely. Place pork in large reasealable plastic bag. Pour 1 cup of sauce over. Seal and refrigerate 6 hours or overnight, turning meat occasionally. Cover remaining sauce separately and refrigerate. Prepare barbecue to medium heat. Remove pork from marinade; discard marinade. Grill pork until meat thermometer inserted in center registers 155?F, turning often, about 35 minutes. Blanch the peaches in boiling water for 1 minute. Peel, pit, and chop them. Set aside. Meanwhile, boil remaining sauce in heavy medium saucepan until reduced by half, about 5 minutes. Add peaches. Stir until heated through, about 1 minute. Slice pork and arrange on platter. Spoon some sauce over. Top with chives. Pass remaining sauce separately. ????? Per serving: 314 Calories; 8g Fat (24% calories from fat); 37g Protein; 16g Carbohydrate; 111mg Cholesterol; 813mg Sodium Recipe by: Bon Appetit, 8/98 Posted to EAT-LF Digest by Betsy Burtis
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|Serving Size: 1 Serving (362g)|
|Recipe Makes: 8|
|Calories from Fat: 66 (17%)|
|Amt Per Serving||% DV|
|Total Fat 7.3g||10 %|
|Saturated Fat 2.1g||11 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 109.2mg||34 %|
|Sodium 792mg||27 %|
|Potassium 939.3mg||25 %|
|Total Carbohydrate 37.3g||11 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 35.1g|
|Protein 36.9g||53 %|
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Calories per serving: 397
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