Peach-Chipotle Chicken with Asparagus

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Note: This recipe says "pork," with a  chicken modification that includes raspberry jam instead of peach. But I kept the peach jam and used chicken. There's no oil in the mixture and I think it needs a bit to "stick" to the meat a little better. All I did with the asparagus was toss it with oil, salt and pepper and put it in foil on the barbecue. Lemon juice added would be good too.

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.

Ingredients

  • 1/3 cup (75 mL) peach jam
  • 3 tbsp (45 mL) white wine vinegar
  • 2 cloves garlic, chopped
  • 2 canned chipotle peppers in adobo sauce, drained, seeded and chopped
  • 1 lb (454 g) pork tenderloins
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 1 bunch (9 oz/255 g) asparagus, trimmed
  • 1 tbsp (15 mL) olive oil

Preparation

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.

Additional information :
Change It Up

Raspberry-Chipotle Chicken With Asparagus
Replace peach jam with seedless raspberry jam; replace pork with 4 small boneless skinless chicken breasts. Grill chicken, turning once, until no longer pink inside, about 12 minutes. 
Source : Canadian Living Magazine: July 2012

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