Pork Tenderloin with Grilled Peach-Ginger Chutney

Preparation

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.

Tips & Notes

• 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.

Nutrition

Per serving: 208 calories; 7 g fat (1 g sat, 5 g mono); 74 mg cholesterol; 11 g carbohydrates; 24 g protein; 1 g fiber; 279 mg sodium; 602 mg potassium.

Nutrition Bonus: Potassium (17% daily value), Zinc (15% dv).

1 Carbohydrate Serving

Exchanges: 1 fruit, 4 lean meat