Recipe - Grilled Pork Tenderloin With Fresh Peach And Ginger Sauce

1 tablespoon Vegetable oil;
1 cup Chopped onion;
5 tablespoon Sugar;
1 One half cup Dry red wine;
Three fourths cup Low sodium soy sauce;
One fourth cup Balsamic vinegar;
2 One half tablespoon Fresh ginger; finely chopped
1 One half teaspoon Cinnamon;
One half teaspoon Coarsely ground pepper;
48 ounce Pork tenderloin; in 3 loins
3 md Peaches;
2 tablespoon Chopped fresh chives;

Heat oil in heavy medium saucepan over mediumhigh 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 reasealable 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 aside.

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. ‹‹‹‹‹

Per serving: 314 Calories; 8g Fat (24% calories from fat); 37g Protein; 16g
Carbohydrate; 111mg Cholesterol; 813mg Sodium

Recipe by: Bon Appetit, 8/98

Posted to EATLF Digest by Betsy Burtis ebburtis@ix.netcom.com on Aug 21,
98, converted by MM_Buster v2.0l.