| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Sami | Grilling, Pork | 8 | Servings |
INGREDIENTS
| 1 | tb | Vegetable oil; |
| 1 | c | Chopped onion; |
| 5 | tb | Sugar; |
| 1 1/2 | c | Dry red wine; |
| 3/4 | c | Low sodium soy sauce; |
| 1/4 | c | Balsamic vinegar; |
| 2 1/2 | tb | Fresh ginger; finely chopped |
| 1 1/2 | ts | Cinnamon; |
| 1/2 | ts | Coarsely ground pepper; |
| 48 | oz | Pork tenderloin; in 3 loins |
| 3 | md | Peaches; |
| 2 | tb | Chopped fresh chives; |
INSTRUCTIONS
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. Place pork in large reasealable plastic bag. Pour 1 cup of sauce over. Seal and refrigerate 6 hours or overnight, turning meat occasionally. Cover remaining sauce separately and refrigerate. Prepare barbecue to medium heat. Remove pork from marinade; discard marinade. Grill pork until meat thermometer inserted in center registers 155°F, turning often, about 35 minutes. Blanch the peaches in boiling water for 1 minute. Peel, pit, and chop them. Set aside. 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. ..... Per serving: 314 Calories; 8g Fat (24% calories from fat); 37g Protein; 16g Carbohydrate; 111mg Cholesterol; 813mg Sodium Recipe by: Bon Appetit, 8/98 Posted to EAT-LF Digest by Betsy Burtis <ebburtis@ix.netcom.com> on Aug 21, 98, converted by MM_Buster v2.0l.
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