Pork Tenderloin with Peach Sauce

PORTLAND PEEPS


Serves 4-5


Ingredients


2 Tablespoons olive oil

1 1/2 cups chopped onion

1/4 cup sugar

1 1/4 cup red wine

1/3 cup soy sauce

1/3 cup balsamic vinegar

2 Tablespoons chopped fresh ginger

2 teaspoons ground cinnamon

black pepper to taste

3 one pound pork tenderloin roasts

2 peaches


Directions


Sauté chopped onion and sugar in olive oil until onion is slightly golden, about 6 minutes. Stir in wine, soy sauce, balsamic, ginger, cinnamon and pepper. Cook for another minute or two. Remove from heat and cool completely. Place pork and one cup of the sauce into a gallon sized resealable plastic bag. Seal tight and place into the refrigerator for 8 hours or overnight. Turn it occasionally. Place the remaining sauce in a covered container and refrigerate.


Prepare the grill (medium heat). Remove pork from marinade and discard the bag and the marinade. Grill pork until meat thermometer inserted into center registers 155°F, turning often, about 35 minutes.


Meanwhile, boil the remaining sauce in a heavy medium saucepan until reduced by half, about 5 minutes. Add chopped peaches. Stir until heated through, about 1 minute. Slice pork and arrange it on a platter. Spoon some of the sauce on top. Pass the remaining sauce separately at the table. You will want to add more of this yummy sauce!

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