Total Calories: 96
Heat oil in heavy saucepan over medium-high heat. Add onion and sugar. Sauté until onion is golden brown, about 6 minutes. Mix in wine, vinegar, ginger, and cinnamon. Cook 1 minute longer. Remove from heat. Cool sauce completely. Place pork in large resealable plastic bag. Pour 1 cup sauce over pork. Seal and refrigerate at least 6 hours, or overnight (turning to coat). Cover remaining sauce separately and refrigerate.
Prepare barbecue (medium heat). Remove pork from marinade; discard marinade. Grill pork until meat thermometer inserted into center registers 155°, turning often, about 35 minutes. Meanwhile, boil remaining sauce in heavy medium saucepan until reduced by half. Add peaches, stir until heated through, about 1 minute. Slice pork and arrange on platter. Spoon sauce over top with chives. Season with pepper. Pass remaining sauce, separately.
Fun Fact: “The Big Apple” is a nickname for New York City. First popularized in the 1920s by John J. Fitz Gerald, a sports writer for the New York Morning Telegraph. By the late 1920s, New York writers other than Fitz Gerald were starting to use “Big Apple” and were using it outside of a horseracing context. “The Big Apple” was a popular song and dance in the 1930s. Walter Winchell and other writers continued to use the name in the 1940s and 1950s. By the 1960s, “The Big Apple” was known only as an old name for New York. In the early 1970s, however, the New York Convention and Visitors Bureau began promoting “The Big Apple” for the city. It has remained popular since then. Mayor Rudolph W. Giuliani in 1997 signed legislation designating the southwest corner of West 54th Street and Broadway, the corner on which John J. Fitz Gerald lived from 1934 to 1963, as “Big Apple Corner.”
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