Serves: 5
Total Calories: 95

1 tablespoon vegetable oil
1 cup chopped onion
5 tablespoons sugar
1 1/2 cups dry red wine
1/4 cup balsamic vinegar
2 1/4 tablespoons peeled, finely chopped fresh ginger
1 1/2 teaspoons ground cinnamon
3 (14 - 16-ounce) pork tenderloin
3 medium peaches, blanched in boiling water, peeled, pitted, and chopped
2 tablespoons chopped fresh chives
1/2 teaspoon coarsely ground black pepper

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; sprinkle with chives. Season with pepper. Pass remaining sauce separately.


Fun Fact: Peaches can be ripened by placing them in a brown paper bag for two to three days. Ripe peaches freeze well for later use.

Nutritional Facts:

Serves: 5
Total Calories: 95
Calories from Fat: 24

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