I’m a self-confessed foodie. Good food is one of life’s greatest pleasures. Now that it’s summer, the grills are out, produce is at its peak, and it’s the perfect time to experiment with some delicious summer cooking recipes that won’t derail your healthy eating efforts.
Here’s the first in a series of recipes I’ll share with you over the summer. Bon appetit!
From Eating Well
Fruit on the grill is a wonderful pleasure–the natural sugars caramelize as the juices are seared inside. Combined in a ginger sauce, grilled peaches are a fantastic condiment for pork.
Servings: 4, prep: 35 mins
- 2 medium peaches
- 4 tsp extra-virgin olive oil, divided
- 1 1/4 lbs pork tenderloin, trimmed of fat
- 1/4 tsp plus 1/8 tsp salt, divided
- 1/4 tsp freshly ground pepper
- 1 tsp finely chopped fresh ginger
- 1 tbsp light brown sugar
- 2 tbsp rice vinegar
- Preheat grill to high.
- Peel peaches (see tip below). Cut in half and remove the pits. Brush the cut sides with 2 tsp oil.
- Brush pork with the remaining 2 tsp oil; sprinkle with 1/4 tsp salt and pepper. Grill the pork, turning occasionally, until an instant-read thermometer inserted into the center registers 160 degrees F (14 – 18 minutes).
- Meanwhile, place the peaches, cut-side down, on the grill rack. Grill, turning occasionally, until tender (6 – 8 minutes). Transfer the pork and peaches to a cutting board. Let the peaches cool slightly while the pork rests. Note: resting meat helps seal in the juices.
- Whisk ginger, brown sugar, vinegar and the remaining 1/8 tsp salt in a medium bowl. Chop the peaches and add them to the ginger sauce; stir to combine. Slide the pork on the diagonal into 8 pieces. Serve toped with the peach chutney.
Tip: To peel peaches: Bring a medium saucepan of water to a boil. Immerse peaches in boiling water for 1 minute. Remove with a slotted spoon and plunge into a bowl of ice water to cool slightly. Transfer to a cutting board. Remove the skins with a paring knife.
Per serving: Calories 249, Total Fat 10 g, Saturated Fat 2 g, Monounsaturated Fat 6 g, Cholesterol 79 mg, Sodium 275 mg, Carbohydrate 11 g, Fiber 1 g, Protein 29 g, Potassium 591 mg. Exchanges: Fruit 1, Lean Meat 4. Percent Daily Values are based on a 2,000 calorie diet.