| 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 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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