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    Pork Tenderloin With Grilled Peach-Ginger Chutney

    Fruit on the grill is a wonderful pleasure - the natural sugars caramelize as the juices are seared inside. Combined in a ginger sauce, grilled peaches are a fantastic condiment for pork.

    Ingredients

    • 2 medium peaches
    • 4 teaspoons extra-virgin olive oil, divided
    • 1-1 1/4 pounds pork tenderloin, trimmed of fat
    • 1/4 teaspoon plus 1/8 teaspoon salt, divided
    • 1/4 teaspoon freshly ground pepper
    • 1 teaspoon finely chopped fresh ginger
    • 1 tablespoon light brown sugar
    • 2 tablespoons rice vinegar

    Instructions

    Step 1
    Preheat grill to high.
    Step 2
    Peel peaches (see Tip). Cut in half and remove the pits. Brush the cut sides with 2 teaspoons oil.
    Step 3
    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°F, 14 to 18 minutes.
    Step 4
    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.
    Step 5
    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.

    Tips

    Tip: To peel peaches: Bring a medium saucepan of water to a boil. Immerse peaches in boiling water for 1 minute. Remove with a slotted spoon and plunge into a bowl of ice water to cool slightly. Transfer to a cutting board. Remove the skins with a paring knife.

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