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Categories:
vegetable oil onion sugar red wine soy sauce balsamic vinegar fresh ginger ground cinnamon ground black pepper pork peaches fresh chives
Viewed: 55 - Published at: 3 years agoIngredients
- 1 tablespoon vegetable oil
- 1 cup chopped onion
- 5 tablespoons sugar
- 1 1/2 cups dry red wine
- 3/4 cup reduced-sodium soy sauce
- 1/4 cup balsamic vinegar
- 2 1/2 tablespoons finely chopped peeled fresh ginger
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon coarsely ground black pepper
- 3 14- to 16-ounce pork tenderloins
- 3 medium peaches, blanched in boiling water 1 minute, peeled, pitted, chopped
- 2 tablespoons chopped fresh chives
Method
- Heat oil in heavy medium saucepan over medium-high heat.
- Add onion and sugar.
- Saute until onion is golden, about 6 minutes.
- Mix in wine and next 5 ingredients.
- 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 meat occasionally.
- 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 155F, turning often, about 35 minutes.
- Meanwhile, boil remaining sauce in heavy medium saucepan until reduced by half, about 5 minutes.
- Add peaches.
- Stir until heated through, about 1 minute.
- Slice pork and arrange on platter.
- Spoon some sauce over.
- Top with chives.
- Pass remaining sauce separately.
