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Name: Grilled Pork Tenderloin with Fresh Peach and Ginger Sauce
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 48 oz Pork tenderloin in 3 loins; 3 md Peaches; 2 tb fresh chives Chopped; 1 tb Vegetable oil; 1 c onion Chopped; 5 tb Sugar; 1 1/2 c Dry red wine; 3/4 c Low sodium soy sauce; 1/4 c Balsamic vinegar; 2 1/2 tb Fresh ginger finely chopped; 1 1/2 ts Cinnamon; 1/2 ts pepper Coarsely ground

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INGREDIENTS

48 oz Pork tenderloin ; in 3 loins
3 md Peaches
2 tb fresh chives ; Chopped
1 tb Vegetable oil
1 c onion ; Chopped
5 tb Sugar
1 1/2 c Dry red wine
3/4 c Low sodium soy sauce
1/4 c Balsamic vinegar
2 1/2 tb Fresh ginger ; finely chopped
1 1/2 ts Cinnamon
1/2 ts pepper ; Coarsely ground

INSTRUCTIONS

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 on Aug 21, 98,

NOTES

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Grilled Pork Tenderloin with Fresh Peach and Ginger Sauce

48 oz Pork tenderloin in 3 loins
3 md Peaches
2 tb fresh chives Chopped
1 tb Vegetable oil
1 c onion Chopped
5 tb Sugar
1 1/2 c Dry red wine
3/4 c Low sodium soy sauce
1/4 c Balsamic vinegar
2 1/2 tb Fresh ginger finely chopped
1 1/2 ts Cinnamon
1/2 ts pepper Coarsely ground

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 <ebburtis@ix.netcom.com> on Aug 21,  98,

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Nutrition

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Serving Size: 1 Serving (362g)
Recipe Makes: 8

Calories: 397
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 397

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