Pork Tenderloin with Grilled Peach-Ginger Chutney

Pork Tenderloin with Grilled Peach-Ginger Chutney
Pork Tenderloin with Grilled Peach-Ginger Chutney

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    medium peaches

  • 4

    teaspoons extra-virgin olive oil, divided

  • 1 1/4

    pounds pork tenderloin, trimmed of fat

  • 1/4

    teaspoon salt

  • 1/4

    teaspoon freshly ground pepper

  • 1

    teaspoon finely chopped fresh ginger

  • 1

    tablespoon light brown sugar

  • 2

    tablespoons rice vinegar

  • 1/8

    teaspoon salt

Directions

Preheat grill to high. Peel peaches (see Tip). Cut in half and remove the pits. Brush the cut sides with 2 teaspoons oil. Brush pork with the remaining 2 teaspoons oil; sprinkle with 1/4 teaspoon salt and pepper. Grill the pork, turning occasionally, until an instant-read thermometer inserted into the center registers 160 degrees F, 14 to 18 minutes. Meanwhile, place the peaches, cut-side down, on the grill rack. Grill, turning occasionally, until tender, 6 to 8 minutes. Transfer the pork and peaches to a cutting board. Let the peaches cool slightly while the pork rests. Whisk ginger, brown sugar, vinegar and the remaining 1/8 teaspoon salt in a medium bowl. Chop the peaches and add them to the ginger sauce; stir to combine. Slice the pork on the diagonal into 8 pieces. Serve topped with the peach chutney.

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