FWD:Pork Tenderloin with Grilled Peach-Ginger Chutney
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FWD:Pork Tenderloin with Grilled Peach-Ginger Chutney
byrd45 Sat Jan 31, 2009 6:14 am
Creative Cooks : FWD:Pork Tenderloin with Grilled Peach-Ginger Chutney
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From: byrd45 (Original Message) Sent: 8/1/2008 5:39 PM
Pork Tenderloin with Grilled Peach-Ginger Chutney
From EatingWell Magazine August/September 2005 -- Subscribe Now!
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NUTRITION PROFILE:
Low Calorie | Low Carb | Low Sodium | Low Sat Fat | High Potassium | Heart Healthy | Diabetes Appropriate | Healthy Weight
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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.
Makes 4 servings
ACTIVE TIME: 35 minutes
TOTAL TIME: 35 minutes
EASE OF PREPARATION: Easy
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
1. Preheat grill to high.
2. Peel peaches (see Tip). Cut in half and remove the pits. Brush the cut sides with 2 teaspoons oil.
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.
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.
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.
NUTRITION INFORMATION: Per serving: 249 calories; 10 g fat (2 g sat, 6 g mono); 79 mg cholesterol; 11 g carbohydrate; 29 g protein; 1 g fiber; 275 mg sodium.
Nutrition bonus: Selenium (68% daily value), Zinc (20% dv).
1 Carbohydrate Serving
TIP: 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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From: byrd45 (Original Message) Sent: 8/1/2008 5:39 PM
Pork Tenderloin with Grilled Peach-Ginger Chutney
From EatingWell Magazine August/September 2005 -- Subscribe Now!
USER RATING ADD A COMMENT | PRINT THIS RECIPE | SEND TO A FRIEND | ADD TO MY EATINGWELL
NUTRITION PROFILE:
Low Calorie | Low Carb | Low Sodium | Low Sat Fat | High Potassium | Heart Healthy | Diabetes Appropriate | Healthy Weight
VIEW COMPLETE NUTRITION GUIDELINES »
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.
Makes 4 servings
ACTIVE TIME: 35 minutes
TOTAL TIME: 35 minutes
EASE OF PREPARATION: Easy
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
1. Preheat grill to high.
2. Peel peaches (see Tip). Cut in half and remove the pits. Brush the cut sides with 2 teaspoons oil.
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.
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.
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.
NUTRITION INFORMATION: Per serving: 249 calories; 10 g fat (2 g sat, 6 g mono); 79 mg cholesterol; 11 g carbohydrate; 29 g protein; 1 g fiber; 275 mg sodium.
Nutrition bonus: Selenium (68% daily value), Zinc (20% dv).
1 Carbohydrate Serving
TIP: 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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