Recipe: Grilled Pork Tenderloin With Fresh Peach and Ginger Sauce [edit]

Step 1

Heat oil in heavy medium saucepan over medium-high 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.

Step 2

Place pork in large reasealable plastic bag. Pour 1 cup of sauce over.

Step 3

Seal and refrigerate 6 hours or overnight, turning meat occasionally.

Step 4

Cover remaining sauce separately and refrigerate.

Step 5

Prepare barbecue to medium heat. Remove pork from marinade; discard marinade. Grill pork until meat thermometer inserted in center registers 155F, turning often, about 35 minutes.

Step 6

Blanch the peaches in boiling water for 1 minute. Peel, pit, and chop them. Set aside.

Step 7

Meanwhile, boil remaining sauce in heavy medium saucepan until reduced by half, about 5 minutes. Add peaches. Stir until heated through, about 1 minute.

Step 8

Slice pork and arrange on platter. Spoon some sauce over. Top with chives.

Step 9

Pass remaining sauce separately.

Step 10

NOTES : This was delicious. I marinated it overnight and it was very full-flavored. My mom thought the sauce was too wine flavored, so if you are sensitive to that you may want to reduce the amount. I thought it was fine.