Grilled Tenderloin with Peach Sauce
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 finely chopped
1 1/2 teaspoons cinnamon
1/2 teaspoon coarsely ground pepper
48 ounces pork tenderloin in 3 loins
2 tablespoons chopped fresh chives
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 and cool completely.
Place pork in large resealable plastic bag. Pour 1 cup of sauce over. Seal and
refrigerate 6 hours or overnight, turning meat occasionally. Cover remaining
sauce separately and refrigerate.
Prepare barbecue to medium heat. Remove pork from marinade; discard marinade.
Grill pork until meat thermometer inserted in center registers 155° F., turning
often, about 35 minutes.
Blanch the peaches in boiling water for 1 minute. Peel, pit, and chop them. Set
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.
Per serving: 314 Calories; 8g Fat (24% calories from fat); 37g Protein; 16g
Carbohydrate; 111mg Cholesterol; 813mg Sodium
WW Points: 7 pt.