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Pork Tenderloin with Grilled Peach-Ginger Chutney

What You Need

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. 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.

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