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Prep 15 mins
Cook 35 mins
During the summer months grilled pork tenderloin is a frequent item on our menu. The Asian influenced sauce in this recipe would also be great with chicken or flank. Nectarines would be a nice substitute for the peaches. The marinading time is not reflected in the prep time.
- 1 tablespoon vegetable oil
- 1 cup chopped onion
- 5 tablespoons sugar
- 1 1⁄2 cups dry red wine
- 3⁄4 cup low sodium soy sauce
- 1⁄4 cup balsamic vinegar
- 2 1⁄2 tablespoons fresh ginger, peeled and finely chopped
- 1 1⁄2 teaspoons ground cinnamon
- 1⁄2 teaspoon fresh ground black pepper
- 3 (16 ounce) pork tenderloin
- 3 medium peaches, blanched in boiling water 1 minute and peeled, pitted and chopped
- 2 tablespoons chopped chives
- In a medium saucepan heat oil over medium heat.
- Add onion and sugar, sautéing until onion is golden, about 6 minutes.
- Add next 6 ingredients.
- Cook 1 minute then remove from heat.
- Put the pork in a large freezer bag.
- Pour 1 cup sauce over pork.
- Seal and refrigerate at least 6 hours or overnight.
- Turn pork now and then.
- Cover and refrigerate the remaining sauce.
- Prepare BBQ to medium heat.
- Remove pork from marinade and discard marinade.
- Grill pork until internal temperature registers 155°F turning frequently, about 35 minutes.
- Meanwhile, in a heavy medium saucepan, boil remaining sauce until reduced by half, about 5 minutes.
- Add peaches.
- Stir until heated through, about 1 minute.
- Slice pork, arrange on platter, and spoon some of the sauce over.
- Top with chives.
- Pass remaining sauce at the table.
My family really enjoyed this recipe... even my 8 year old (without a lot of sauce). I did not blanch the peaches but instead threw them on the grill with the pork, cut in half. I think we might have liked it even better following the recipe exactly. We served it with a green salad and couscous. I think this would go over really well for guests too!