Grilled Pork Tenderloin With Peach Salsa

By EdieK

Grilled pork tenderloin is served with peach salsa, which is sweet with a bit of a kick.

LUISA D'AMATO & LIZ MONTEIRO
Cool peach salsa contrasts with warm tenderloin TheRecord.com - Life - Cool peach salsa contrasts with warm tenderloin

LIZ MONTEIRO
RECORD STAFF

Pork tenderloin is a no-fuss kind of meal. There's little waste and it's lean and succulent. And in grocery stores these days, it's often on sale, making it an affordable meal.

Also readily available in grocery stores these days are juicy peaches. Not only can peaches be eaten as dessert, but in today's recipe, they are part of the main course.

The fruit salsa is sweet with a bit of a kick with the jalapeno. The cool salsa is in contrast to the grilled tenderloin, which is warm and tender.

Try adding ripe nectarines or mangoes to the salsa.

Ingredients

• Marinade
• 1 pork tenderloin
• 1 large garlic clove, minced
• sea salt to taste
• 1/2 teaspoon (2 ml) white pepper
• 1 tablespoon (15 ml) sesame oil
• Salsa
• 3 peaches, peeled, pitted and diced
• 1 tomato, cut into small pieces
• 1 green onion, thinly sliced (white and green parts)
• 1/2 small jalapeno pepper, seeded and cut into small pieces
• 2 tablespoons (30 ml) lime juice
• 3/4 teaspoon (3 ml) sugar
• 6 fresh basil leaves, cut thinly

Details

Servings 4

Preparation

Step 1

Prepare the marinade: In a shallow bowl, mix the garlic, sea salt, white pepper and sesame oil. Rub the marinade on the tenderloin and let sit while you prepare the salsa.

2 For the salsa: In a bowl, place the peaches, tomato, green onion, jalapeno pepper, lime juice, sugar and basil. Stir and let stand at room temperature while the pork is grilling.

3 Place the tenderloin on a hot grill. Cook for about 10 minutes and then gently turn for another 10 minutes for medium doneness. (Towards the end, I flip it a few more times because the sides of the tenderloin are not even).

4 Place the tenderloin on a cutting board and slice. Spoon the salsa on the pork slices.

5 Serve with a garden salad. Makes enough for two with leftovers for lunch.