Recipe: Ginger Peach Pork Tenderloin
This flavorful pork recipe comes from the new The Best of Bridge cookbook
Ingredients
Spice Rub
- 1 tsp ground coriander
- 1 tsp paprika
- 1 tsp dried oregano
- 1 tsp brown sugar
- 1/2 tsp celery salt
- 1/4 tsp black pepper, freshly ground
- 2 pork tenderloins, each about 12 oz (375 g)
- 2 tbsp olive oil
Ginger Peach Chutney
- 1 tbsp olive oil
- 1/2 red pepper, finely chopped
- 1/4 onion, finely chopped
- 2 ripe peaches, peeled and chopped
- 2 tsp brown sugar
- 1/2 tsp gingerroot, minced
- 1/4 tsp salt
- 1/4 tsp black pepper, freshly ground
- 2 tbsp lemon juice, freshly squeezed
Makes: 4 to 6 servings
Prep time: 30 minutes
Cook time: 25 to 40 minutes
Total time: 55 to 70 minutes
Spice Rub
In a small bowl, combine coriander, paprika, oregano, brown sugar, celery salt and pepper.
Remove any silvery skin from pork. Rub spice rub liberally over both tenderloins. Place on a plate, cover and refrigerate for at least 15 minutes or for up to 4 hours.
Preheat barbecue to medium and lightly grease the rack. Brush pork with oil. Place pork on greased grill, cover and grill for 25 to 30 minutes, turn occasionally, until a meat thermometer inserted in the thickest part registers 155 degrees Fahrenheit (68 degrees Celsius) and just a hint of pink remains inside.
Transfer pork to a cutting board, cover loosely with foil and let rest for 10 minutes. (The pork will continue to "cook" in its own heat, and the temperature will rise by about another 5 degrees Fahrenheit/3 degrees Celsius.)
Ginger Peach Chutney
In a small saucepan, heat oil over medium heat. Sauté red pepper and onion for about 5 minutes or until softened. Add peaches, brown sugar, ginger, salt, pepper to taste and lemon juice; bring to a boil.
Reduce heat and simmer, stirring occasionally, for 15 to 20 minutes or until peaches are softened and chutney is thick enough to heap on a spoon. Remove from heat. If you prefer a smoother consistency, mash with a potato masher.
Thinly slice pork and serve with chutney.
Variation
To cook this pork in the oven, place on the rack of a roasting pan and bake in 375 degrees Fahrenheit oven for 30 to 40 minutes or until a meat thermometer inserted in the thickest part registers 155 degrees Fahrenheit (68 degrees Celsius) and just a hint of pink remains inside.
This recipe is from Fan Fare! Best of Bridge Cookbook by Sally Vaughan-Johnston and The Best of Bridge Publishing Ltd. (Robert Rose Inc., 2011)
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