Grilled Pork Tenderloin With Fresh Peach And Ginger Sauce

It is important to note that that though most of the attack on believers seems to come through humans, we must see the devil as the ultimate force behind it all. It’s easy to get frustrated and even resentful toward others who oppose the cause of Christ, but they must not be seen as the primary cause or the primary enemy. People are only prisoners of war being used like puppets in the hands of Satan. People are to be loved as deceived as they may be. They are the mission field that needs to be set free from their bondage as they exist entombed in their false beliefs. Our enemy is not the liberal media or the gay community or the atheist or even the devil worshipper that lives down the street. Our enemy is the devil himself. We struggle not against flesh and blood (Eph. 6:12).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	Sami	Grilling, Pork	8	Servings

INGREDIENTS

1	T	Vegetable oil
1	c	Chopped onion
5	T	Sugar
1 1/2	c	Dry red wine
3/4	c	Low sodium soy sauce
1/4	c	Balsamic vinegar
2 1/2	T	Fresh ginger, finely chopped
1 1/2	t	Cinnamon
1/2	t	Coarsely ground pepper
48	oz	Pork tenderloin, in 3 loins
3		Peaches
2	T	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 155Â°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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