Peach and Jalapeño-Glazed Pork Tenderloins

 

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

• 1 Heat grill. In small saucepan, combine preserves, vinegar, chile and gingerroot; mix well.
• 2 Sprinkle pork 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 preserves mixture during last 10 minutes of cooking time. Bring any remaining preserves mixture to a boil. Serve with pork.