Grilled Pork Tenderloin With Ginger Peach Sauce

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.

• Ready In: 50 mins
• Serves: 8

Ingredients

• 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

Directions

1. In a medium saucepan heat oil over medium heat.
2. Add onion and sugar, sautéing until onion is golden, about 6 minutes.
3. Add next 6 ingredients.
4. Cook 1 minute then remove from heat.
5. Put the pork in a large freezer bag.
6. Pour 1 cup sauce over pork.
7. Seal and refrigerate at least 6 hours or overnight.
8. Turn pork now and then.
9. Cover and refrigerate the remaining sauce.
10. Prepare BBQ to medium heat.
11. Remove pork from marinade and discard marinade.
12. Grill pork until internal temperature registers 155°F turning frequently, about 35 minutes.
13. Meanwhile, in a heavy medium saucepan, boil remaining sauce until reduced by half, about 5 minutes.
14. Add peaches.
15. Stir until heated through, about 1 minute.
16. Slice pork, arrange on platter, and spoon some of the sauce over.
17. Top with chives.
18. Serve.
19. Pass remaining sauce at the table.