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Grilled Pork Tenderloin with Fresh Peach
and Ginger Sauce

"Vegetables are interesting but lack a sense of purpose when
unaccompanied by a good cut of meat."
~ Fran Lebowitz

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Grilled Pork Tenderloin with Fresh Peach
and Ginger Sauce
Bon Appetit August 1998

1 tablespoon vegetable oil
1 cup chopped onion
5 tablespoons sugar
1 1/2 cups dry red wine
3/4 cup reduced-sodium soy sauce
/4 cup balsamic vinegar
2 1/2 tablespoons finely chopped peeled fresh ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon coarsely ground black pepper
3 14- to 16-ounce pork tenderloins
3 medium peaches, blanched in boiling water 1 minute,
peeled, pitted, chopped
2 tablespoons chopped fresh chives

Heat oil in heavy medium saucepan over medium-high heat. Add onion
and sugar. Sauté until onion is golden, about 6 minutes. Mix in wine and
the next 5 ingredients. Cook 1 minute longer. Remove from heat. Cool
sauce completely.
Place pork in large resealable plastic bag. Pour 1 cup sauce over pork.
Seal and refrigerate at least 6 hours or overnight, turning meat occasion
ally. Cover remaining sauce separately and refrigerate.
Prepare barbecue (medium heat). Remove pork from marinade; discard marinade. Grill pork until meat thermometer inserted into center registers
155 degrees F, turning often, about 35 minutes.
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. Serves 8.
 

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