| 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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