Ingredients Jump to Instructions ↓

  1. 2 medium peaches

  2. 4 teaspoons extra-virgin olive oil, divided

  3. 1-1 1/4 pounds pork tenderloin, trimmed of fat

  4. 1/4 teaspoon plus 1/8 teaspoon salt, divided

  5. 1/4 teaspoon freshly ground pepper

  6. 1 teaspoon finely chopped fresh ginger

  7. 1 tablespoon light brown sugar

  8. 2 tablespoons rice vinegar

Instructions Jump to Ingredients ↑

  1. Preheat grill to high.

  2. Peel peaches (see Tip). Cut in half and remove the pits. Brush the cut sides with 2 teaspoons oil.

  3. Brush pork with the remaining 2 teaspoons oil; sprinkle with 1/4 teaspoon salt and pepper. Grill the pork, turning occasionally, until an instant-read thermometer inserted into the center registers 160°F, 14 to 18 minutes.

  4. Meanwhile, place the peaches, cut-side down, on the grill rack. Grill, turning occasionally, until tender, 6 to 8 minutes. Transfer the pork and peaches to a cutting board. Let the peaches cool slightly while the pork rests.

  5. Whisk ginger, brown sugar, vinegar and the remaining 1/8 teaspoon salt in a medium bowl. Chop the peaches and add them to the ginger sauce; stir to combine. Slice the pork on the diagonal into 8 pieces. Serve topped with the peach chutney.


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