PORK TENDERLOIN WITH PEACH-CHIPOTLE AND ASPARAGUS

By á-177220

Ingredients

• peach jam
• 3 tablespoons white wine vinegar
• 2 cloves garlic chopped
• 2 chipotle peppers in adobo sauce drained, seeded and chopped
• 1 lb pork tenderloin
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 bunch (9 oz/255 g) asparagus trimmed
• 1 tablespoon olive oil

Preparation

Step 1

In small saucepan, bring jam, vinegar, garlic and chipotles to boil over medium-high heat; cook, stirring occasionally, until jam is melted, about 2 minutes. Remove 2 tbsp glaze to bowl and set aside.

Sprinkle pork with pinch each of the salt and pepper. Brush pork all over with glaze. Place on greased grill over medium-high heat; close lid and grill, turning occasionally, until digital rapid-read thermometer inserted into thickest part reads 160?F (71?C), about 18 minutes. Let stand for 5 minutes before carving. Drizzle pork with reserved glaze.

Meanwhile, toss together asparagus, oil, and remaining salt and pepper. Add to grill and cook, turning occasionally, until tender-crisp, about 7 minutes. Serve with pork.