Pork Tenderloin with Grilled Peach-Ginger Chutney Recipe

Pork Tenderloin with Grilled Peach-Ginger Chutney Recipe

  • 2 medium peaches
  • 4 teaspoons extra-virgin olive oil, divided
  • 1 1/4 pounds pork tenderloin, trimmed of fat
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 teaspoon finely chopped fresh ginger
  • 1 tablespoon light brown sugar
  • 2 tablespoons rice vinegar
  • 1/8 teaspoon salt
  1. Preheat grill to high.
  2. Peel peaches (see Tip). 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 degrees 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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