Fire up the grill and take advantage of the fresh peaches that are now available at the Farmers’ Market at Chestnut Square with this delicious and low calorie recipe for Pork Tenderloin with Grilled Peach-Ginger Chutney form Fitnessmagazine.com Grilling the fruit brings out the natural sugars, making them the perfect compliment to the pork.
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 degrees 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.
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.
Calories 249, Total Fat 10 g, Saturated Fat 2 g, Monounsaturated Fat 6 g, Cholesterol 79 mg, Sodium 275 mg, Carbohydrate 11 g, Fiber 1 g, Protein 29 g, Potassium 591 mg. Exchanges: Fruit 1, Lean Meat 4.
Percent Daily Values are based on a 2,000 calorie diet