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Grilled Pork Tenderloin with Fresh Peach and Ginger Sauce - PCOS-Friendly Recipe

Grilled Pork Tenderloin with Fresh Peach and Ginger Sauce
Servings: 8
Lunch

Nutrition per Serving

0 Calories
0g Protein
0g Carbs
0g Fat
The robust sauce doubles as a marinade for this easy and elegant entrée. Begin preparing well before serving so that the pork has time to marinate. Accompany with boiled green beans and a full-bodied Zinfandel.

Ingredients

  • 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

Instructions

  1. Heat oil in heavy medium saucepan over medium-high heat. Add onion and sugar. Sauté until onion is golden, about 6 minutes. Mix in wine and next 5 ingredients. Cook 1 minute longer. Remove from heat. Cool sauce completely.
  2. 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.
  3. Prepare barbecue (medium heat). Remove pork from marinade; discard marinade. Grill pork until meat thermometer inserted into center registers 155 °F, turning often, about 35 minutes.
  4. 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.

PCOS-Friendly Foods in This Recipe

This recipe contains the following foods that may benefit PCOS management: Cinnamon.

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