Peach-Chipotle Pork With Asparagus

Peach-Chipotle Pork With Asparagus IMAGE Author: Canadian Living Credits: Peach-Chipotle Pork With Asparagus IMAGE

The chipotles in the glaze add a big kick. Seeding them allows the flavour to come through without much heat. Chipotle peppers freeze well, so once you open? a can, freeze leftovers in an airtight container.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: July 2012

Ingredients

  • 1/3 cup peach jam
  • 3 tablespoons white wine vinegar
  • 2 cloves garlic chopped
  • 2 chipotle peppers in adobo sauce drained, seeded and chopped
  • 1 lb pork tenderloin
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 bunch (9 oz/255 g) asparagus trimmed
  • 1 tablespoon olive oil

Method

In small saucepan, bring jam, vinegar, garlic and chipotles to boil over medium-high heat; cook, stirring occasionally, until jam is melted, about 2 minutes. Remove 2 tbsp glaze to bowl and set aside.

Sprinkle pork with pinch each of the salt and pepper. Brush pork all over with glaze. Place on greased grill over medium-high heat; close lid and grill, turning occasionally, until digital rapid-read thermometer inserted into thickest part reads 160?F (71?C), about 18 minutes. Let stand for 5 minutes before carving. Drizzle pork with reserved glaze.

Meanwhile, toss together asparagus, oil, and remaining salt and pepper. Add to grill and cook, turning occasionally, until tender-crisp, about 7 minutes. Serve with pork.

Nutritional facts Per serving: about

  • Fibre 1 g
  • Sodium 253 mg
  • Sugars 14 g
  • Protein 26 g
  • Calories 250.0
  • Total fat 6 g
  • Potassium 486 mg
  • Cholesterol 61 mg
  • Saturated fat 2 g
  • Total carbohydrate 22 g

%RDI

  • Iron 14.0
  • Fibre 0.0
  • Folate 34.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 8.0
  • Vitamin C 12.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Peach-Chipotle Pork With Asparagus

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