Peachy Grilled Pork Tenderloin
Serve with a nice green salad!

Serves 8

• 3 teaspoons vegetable oil
• 1 cup onion, chopped
• 5 tablespoons granulated sugar
• 1 1/2 cups dry red wine
• 3/4 cup reduced sodium soy sauce
• 1/4 cup balsamic vinegar
• 2 1/2 tablespoons finely chopped peeled fresh ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon coarsely ground or cracked black pepper
• 3 - 14 to 16 ounce lean pork tenderloins
• 3 medium fresh peaches, blanched in boiling water 1 minute, peeled, pitted, finely chopped
• 2 tablespoons 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 zip-lock 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°F, turning often, about 35 minutes. (Do not overcook; this lean cut will dry out quickly.)

Meanwhile, boil remaining sauce in heavy medium saucepan until reduced by half, about 5 minutes. Add peaches. Stir until heated through, about 1 minute. To serve, slice pork and arrange on platter; spoon some sauce over slices. Top with fresh chopped chives. Have additional sauce available to diners.

COOKS NOTE: The reduced sodium soy is a must, otherwise it becomes too salty.

Per Serving: 297 Calories; 7g Fat (23.3% calories from fat); 2g Saturated Fat; 33g Protein; 18g Carbohydrate; 2g Dietary Fiber; 97mg Cholesterol; 1004mg Sodium. Exchanges: 0 Grain (Starch); 4 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

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