Georgia Peach Marinade and Glaze

Georgia Peach Marinade and Glaze
Servings: 6 Prep 20 mins Cook 4 mins

Ingredients

Marinade:
  • 1/3 cup reduced-sodium soy sauce
  • 2 tablespoons lemon juice
  • 1 tablespoon vegetable oil
  • 1 tablespoon peach preserves
  • 1 clove garlic, finely chopped
  • 2 teaspoons finely chopped fresh ginger OR: 1 teaspoon ground
Glaze:
  • 1 cup finely chopped fresh or frozen peaches, thawed and with juice
  • 2 tablespoons lemon juice
  • 2 tablespoons sugar
  • 1 tablespoon reduced-sodium soy sauce
  • 1 1/2 teaspoons cornstarch
  • 1 clove garlic, finely chopped
  • 1 teaspoon finely chopped fresh ginger OR: 1/2 teaspoon ground ginger

Make It

Marinade:

1. Combine ingredients in bowl. Refrigerate up to 2 months. Makes about 2/3 cups.

Glaze:

2. Combine peaches, lemon juice, sugar, soy, cornstarch, garlic, ginger in saucepan. Simmer until thickened, 4 minutes. Refrigerate up to several days. Makes 1-1/4 cups.

Grilled Pork Kabobs:

3. Cut 1-1/2-pound pork tenderloin into 1-1/2-inch cubes. Refrigerate in marinade for 4 hours or overnight. Drain pork; discard the marinade. Cut 3 firm fresh peaches into pieces. Thread pork with peaches on 6 metal skewers. Grill for 10 to 15 minutes or until pork is no longer pink in center and peach is tender, brushing with glaze during last 5 minutes of cooking. Boil any leftover glaze in saucepan 1 minute. Serve glaze on side.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 325, Fat, total (g): 9, chol. (mg): 67, carb. (g): 32, pro. (g): 30, sodium (mg): 1307, Percent Daily Values are based on a 2,000 calorie diet.