Grilled Pork Tenderloin with Fresh Peach and Ginger Sauce

Grilled Pork Tenderloin with Fresh Peach and Ginger Sauce

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  • The robust sauce doubles as a marinade for this easy and elegant entrée. Begin preparing well before serving so that the pork has time to marinate. Accompany with boiled green beans and a full-bodied

  • 1

    tablespoon vegetable oil

  • 1

    cup chopped onion

  • 5

    tablespoons sugar

  • cups dry red wine

  • ¾

    cup reduced-sodium soy sauce

  • ¼

    cup balsamic vinegar

  • tablespoons finely chopped peeled fresh ginger

  • teaspoons ground cinnamon

  • ½

    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

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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. 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 occasionally. 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�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.


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