YOU ARE HERE: LAT HomeCollections

This Pork's for You, Peaches

September 03, 1997|BETTY ROSBOTTOM | SPECIAL TO THE TIMES; Rosbottom is the author of "American Favorites" (Chapters Publishing, 1996)

While visiting Fire Island recently, I sampled a terrific peach-and-pork recipe. I watched and took notes as our hosts prepared succulent grilled pork tenderloins. The hostess assembled a mixture of caramelized onions, fresh ginger, spices, soy sauce, vinegar and beer. She used half the mixture to marinate the meat and reserved the rest for a sauce that she enhanced with peeled, diced peaches.

Back at home, I tried the recipe but substituted sweet Vidalia onions for yellow ones, replaced plain white vinegar with balsamic and used red wine instead of beer. Just as the group a week earlier had loved this special dish, so did our friends at home.

This dish is particularly suited to summer entertaining. The meat can be marinated the day before and the sauce prepared to the point when the peaches are added. All that is necessary at serving time is to grill the meat for 35 to 40 minutes and to warm the sauce with the fruit. A wild or brown rice pilaf with shiitake mushrooms, corn on the cob and a mixed greens salad make fine accompaniments. Coffee ice cream drizzled with chocolate sauce and a sprinkling of crushed walnuts makes an indulgent but memorable dessert.


1 tablespoon oil, plus extra for oiling grill rack

1 cup chopped sweet onions

1/4 cup sugar

1/4 cup balsamic vinegar

2 1/2 tablespoons finely chopped ginger root

1 1/2 teaspoons cinnamon

1/2 teaspoon coarsely ground black pepper

1 1/2 cups dry red wine

3/4 cup light soy sauce

3 (3/4-pound) pork tenderloins, trimmed of excess fat

3 to 4 peaches, peeled and cut into 1/2-inch dice

2 tablespoons chopped chives

Heat oil in heavy, nonreactive medium saucepan over medium-high heat. When hot, add onions and sugar and cook, stirring constantly, until onions are golden brown, 5 to 8 minutes. Add vinegar, ginger, cinnamon, pepper, wine and soy sauce and cook, stirring, just to combine, about 1 minute. Remove from heat and let cool completely.

Place pork tenderloins in large self-sealing plastic bag or in shallow nonreactive pan. Pour 1 cup cooled sauce over meat and seal in bag or cover pan with plastic wrap. Marinate in refrigerator at least 6 hours but preferably overnight, turning meat several times. Cover and refrigerate remaining sauce.

When ready to cook, prepare grill. Oil rack and arrange 5 inches from heat source. Cook meat, turning several times, until meat thermometer registers 150 degrees, 35 to 45 minutes. Watch carefully as times vary with type of grill used and intensity of heat. Remove meat and let rest 5 to 10 minutes.

Heat remaining sauce in medium saucepan over high heat until reduced slightly. Stir in diced peaches and cook until peaches are warmed, about 1 minute.

To serve, slice tenderloins on diagonal into 1/2-inch-thick slices. Arrange on serving plate and pour sauce over lightly. Sprinkle with chives. Pass extra sauce separately.

6 servings. Each serving:

530 calories; 532 mg sodium; 83 mg cholesterol; 35 grams fat; 20 grams carbohydrates; 25 grams protein; 0.51 gram fiber.

Los Angeles Times Articles