Pork Tenderloin with Grilled Peach Chutney

Peach is my main focus in this recipe.

Like other stone fruits, peaches are a great source of nutrition – rich in vitamins, minerals, fibre, and antioxidants. They are high in fibre, which means they’re good for digestion and gut health.

Peach is packed with health-boosting antioxidants and heart-healthy micronutrients that help keep your blood pressure and cholesterol in check.

Peaches contain substances that help stop your body from releasing histamines, which can be triggered when exposed to something you’re allergic to. Histamines can make you sneeze, cough, itch, etc.
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You can eat peaches raw, sliced into salads, stir-fried, grilled, broiled, blended into smoothies, or even for dessert!

(serves 4)

• 3 peaches
• 2 Tbsp extra-virgin olive oil, divided
• 1½ lb (680 g) pork tenderloin
• 1 tsp sea salt, divided
• ½ tsp freshly ground pepper
• 2 Tbsp coconut sugar
• 3 Tbsp apple cider vinegar
• 2 tsp finely chopped fresh ginger​

Preheat the grill to high heat. Peel the peaches cut them in half, and carefully remove the pits. Brush the cut sides with half of the oil.

Brush the pork with the rest of the oil, and sprinkle with ½ tsp of salt and pepper. Place the pork on the grill and grill, turning every few minutes, until an internal thermometer measures 160ºF/70ºC.

While the pork cooks, place the peaches on a separate part of the grill, cut side down. Turn occasionally, grilling for about 8 minutes until tender.

Rest the pork on a cutting board and set the peaches aside to cool.

Meanwhile, whisk together the sugar, vinegar, and ginger in a medium bowl. Chop the slightly cooled peaches and add them to the sauce, stirring well to combine.

Slice the pork, place it on a serving platter, and top it with the chutney. Serve and enjoy!