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30 minutes
55 minutes
- 1 (10-oz.) jar peach preserves
- 1/4 cup white wine vinegar
- 2 tablespoons finely chopped jalapeño chile
- 1 tablespoon finely chopped gingerroot
- 2 (3/4-lb.) pork tenderloins
- 1/4 to 1/2 teaspoon salt
- Preheat grill. Mix preserves, vinegar, chile, and gingerroot in a small saucepan until well combined.
- Season pork tenderloins with a touch of salt. Grill over medium heat until cooked through, turning regularly and basting with preserves in the last 10 minutes. Heat up any extra preserves and use as a sauce for serving with the pork.
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