East Hartford Rotary Contribution:


A little help in the kitchen — A tasty marinade used as a sauce for the final presentation.  What could be better or easier!


Ginger-Peach Marinade for Poultry / Pork

 (a recipe adapted from Bon Appétit by Johnny Dangerously for Rotary Past Pres’s Picnic)


1 tablespoon olive oil, safflower oil, or your choice of vegetable oil
1 cup finely chopped onion
5 tablespoons sugar
1 ½ cups dry red wine
¾ cup low-sodium soy sauce
¼  cup balsamic vinegar
2 ½ tablespoons finely chopped peeled, fresh ginger
1 ½ teaspoons ground cinnamon
½ teaspoon coarsely ground black pepper

3 14-to 16-ounce pork tenderloins (or 4 whole, skinless, boneless chicken breasts)

3 medium peaches, blanched in boiling water 1 minute, peeled, pitted, chopped

2 tablespoons chopped fresh chives or cilantro for garnish


Heat oil in heavy medium saucepan over medium-high heat.  Add onion and sugar.  Sauté until onion is golden, about 6 minutes. 
Mix in wine, soy sauce, vinegar, ginger, cinnamon and pepper.
Place pork in large resealable plastic bag.  Pour 1 cup sauce over pork.  Seal and refrigerate at least 6 hours or overnight, turning meat occasionally.  Cover remaining sauce separately and refrigerate.
Prepare barbecue (medium heat).  Remove meat from marinade; discard marinade.  Grill pork until meat thermometer inserted into center registers 155° F. , turning often, about 35 minutes.  (If using poultry, grill chicken in the same fashion, just slightly shorter time.)
Meanwhile, boil remaining sauce in heavy medium saucepan until reduced by half, about 5 minutes.  Add peaches.  Stir until heated through, about 1 minute.
Slice pork and arrange on platter.  Spoon some sauce over pork.  Garnish with chopped fresh chives or cilantro to taste.  Pass remaining sauce separately.



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