A great idea, hot off the grill

Pork: Tenderloins topped with a peach-jalapeno glaze make for an easy-to-fix dish, and are low in fat, too.

July 14, 1999

The recipe for Peach and Jalapeno-Glazed Pork Tenderloins is tagged both low-fat and easy in "Cool Cooking for Hot Days," a new title in the Pillsbury Classic Cookbook paperback series ($2.95). It's from the section titled "Fire Up the Grill."

Other sections include no-cook entrees, summer party cooking and desserts and drinks. "Easy" indicates recipes that have no more than six ingredients and are ready within 30 minutes. Every recipe has a photo, an estimate of preparation time and a nutritional analysis.

Serving suggestion for this tenderloin grill: Accompany with steamed green beans and corn bread muffins. Garnish the plate with fresh peach slices and a fresh herb sprig. Apricot preserves may be substituted for the peach preserves, the editors say. They also include instructions for broiling the pork.

Peach and Jalapeno-Glazed Pork Tenderloins

Serves 6

10-ounce jar peach preserves

1/4 cup white wine vinegar

2 tablespoons finely chopped jalapeno chili

1 tablespoon finely chopped ginger root

2 pork tenderloins ( 3/4 pound each)

1/4 to 1/2 teaspoon salt

Heat grill. To make glaze: In small saucepan, combine preserves, vinegar, chili and ginger root; mix well.

When ready to grill, sprinkle tenderloins with salt. Place pork on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 20 to 25 minutes or until no longer pink in center, turning frequently and brushing with glaze during last 10 minutes of cooking time.

To serve: Heat remaining glaze over low heat until hot.

Serve warm glaze with pork.

To broil pork tenderloins: Place on broiler pan; broil 4 to 6 inches from heat using times above as a guide, turning frequently and brushing with glaze during last 10 minutes of cooking time.

Per serving: 260 calories; 4 grams total fat (1 gram saturated fat); 65 milligrams cholesterol; 240 milligrams sodium; 31 grams carbohydrates; 1 gram dietary fiber; 24 grams protein

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