This weekend, I took a drive out to the East End of Long Island. This part of the island is known for all the great farms and fruit stands. There is nothing better than fresh, locally grown fruits and vegetables. I came home with a nice collection of watermelon, peaches, cherries, corn, green peppers and summer squash. I decided to use my peaches to create a smoky-sweet chutney to go along with my pork tenderloin.


2 medium peaches
4 teaspoons extra-virgin olive oil, divided
1-1 1/4 pounds pork tenderloin, trimmed of fat
1/4 teaspoon plus 1/8 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
1 teaspoon finely chopped fresh ginger
1 tablespoon light brown sugar
2 tablespoons rice vinegar

1. Preheat grill to high.

2. 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, cut the peaches 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.

Serves 4

Nutrition Facts:
Per serving: 249 calories; 10 g fat (2 g sat); 79 mg cholesterol; 11 g carbohydrate; 29 g protein; 1 g fiber; 275 mg sodium