Peachy Grilled Pork Tenderloin
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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