Ingredients

• 2 medium peaches
• 4 teaspoons extra-virgin olive oil, divided
• 1-1 1 pounds pork tenderloin, trimmed of fat
• 1/4 teaspoon p salt, divided
• 1/4 teaspoon freshly ground pepper
• 1 teaspoon finely chopped fresh ginger
• 1 tablespoon light brown sugar
• 2 tablespoon rice vinegar

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Cooking Directions

Step 1

Preheat grill to high.

Step 2

Peel peaches (see Tip). Cut in half and remove the pits. Brush the cut sides with 2 teaspoons oil.

Step 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.

Step 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.

Step 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.