Grilled Pork With Nectarine Salsa

By á-174942

Ingredients

• 1 serving cooking spray (5 one-second sprays per serving)
• 1 cup peach nectar, mango nectar, or pineapple nectar
• 3 tablespoons fresh lime juice
• 2 medium jalapeño peppers cored, seeded, and diced (do not touch seeds with bare hands)
• 1 pound lean pork tenderloin trimmed of fat
• 3 medium nectarines diced
• 3 medium scallions (green parts only) finely chopped
• 1 tablespoon minced fresh cilantro

Details

Servings 4

Preparation

Step 1

Coat grill rack with cooking spray. Preheat grill.

Stir together nectar, 1 1/2 tablespoons of lime juice and 1/2 of jalapeños in a small bowl. Brush pork with nectar mixture and place on grill. Baste with marinade every 5 minutes during cooking. Remove pork from grill when a meat thermometer inserted in center reaches 160 degrees, about 20 minutes; slice into 1/4-inch-thick slices.

Meanwhile, in another small bowl combine nectarines, remaining lime juice, remaining jalapeños, scallions and cilantro. Serve pork topped with salsa.

This recipe yields 4 servings; about 2 slices of pork and 1/2 cup of salsa per serving.

Points® Value: 4