Grilled Pork tenderloin with Fresh Peach and Ginger sauce

 

The robust sauce doubles as a marinade for this easy and elegant entrée. Begin preparing well before serving so that the pork has time to marinate.

 

Accompany with boiled green beans and selection Estates Series Oregon Yamhill Country Pinot Noir.

 

1 tsp vegetable oil

1 cup chopped onion

5 tbsp sugar

1-1/2 cups dry red wine

3/4 cup reduced-sodium soy sauce

1/4 cup balsamic vinegar

2-1/2 tbsp finely chopped peeled fresh ginger

1-1/2 tsp ground cinnamon

1/2 tsp coarsely ground black pepper

3 14-16 ounce pork tenderloins

3 medium peaches, blanched in boiling water 1 minute, peeled, pitted and chopped

2 tbsp chopped fresh chives

 

Heat oil in heavy medium saucepan over medium high heat. Add onion and sugar. Sauté until onion is golden, about 6 minutes. Mix in wine and next 5 ingredients.

Cook 1 minute longer. Remove from heat. Cool sauce completely.

Place pork in large resalable plastic bag. Pour 1 cup sauce over pork. Seal and refrigerate at least 6 hours or overnight, turning meat occasionally. Cover remaining sauce separately and refrigerate.

Prepare barbecue (medium heat). Remove pork from marinade, discard marinade. Grill pork until meat thermometer inserted into center registers 155 degrees F, turning often, about 35 minutes.

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.