A Good, Low Fat, Easy way to get needed Selenium and Zinc.

Ingredients

2	peaches, medium
4	tsp extra virgin olive oil, divided
1 1/4	pound pork tenderloin, trimmed of fat
3/4	tsp salt, divided
1/4	tsp pepper, freshly ground
1	tsp fresh ginger, finely chopped
1	tbl light brown sugar
2	tbl vinegar, rice

Directions

1. Preheat grill to high.
   
   
2. Peel peaches. Cut in half and remove the pits. Brush cut sides with 2 tsp oil.
   
   
3. Brush pork with remianing 2 tsp oil; sprinkle with 1/4 tsp salt and pepper. Grill the pork until intsant read thermometer inserted into the center registers 160 degrees F, 14 to 18 minutes.
   
   
4. Meanwhile, place the peaches, cut-sidedown, on the grill rack. Grill turning occasionally, until tender, 6-8 minutes. Transfer the pork and peaches to a cutting board. Let peaches cool slightly while the pork rests.
   
   
5. Whisk ginger, brown sugar, vinegar and the remaingin 1/8 tsp salt in a medium bowl. Chop the peaches and add to the sauce, stir to combine. Slice the pork on the diagonal into 8 pieces. Serve topped with peach chutney.
   
   

Categories

Fruits, Pork, Main Dish, Grill

Nutritional Analysis

Nutrition Grade 96% confidence

Good points High in niacin High in phosphorus Very high in selenium Very high in thiamin

Bad points High in cholesterol