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Ingredients
- 1 fl oz peach nectar, mango nectar or pineapple nectar
- 3 Tbsp fresh lime juice
- 2 medium jalapeño pepper(s), cored, seeded and diced (do not touch seeds with your hands)
- 1 pound(s) uncooked lean pork tenderloin, trimmed of fat
- 3 item(s) (medium) nectarine(s), diced
- 3 medium uncooked scallion(s), finely chopped (green parts only)
- 1 Tbsp cilantro, fresh, minced
Preparation
Step 1
Fruit salsas are all the rage! Use them to add sweetness to all of your grilled meats and fish this summer.
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Coat grill rack with cooking spray. Preheat grill.
Stir together nectar, 1/2 of lime juice and 1/2 of jalapenos. Brush pork with nectar mixture and place on grill. Baste with marinade every 5 minutes during cooking. Remove pork from grill when a meat thermometre inserted in centre reaches 160°F, about 20 minutes; slice into 1/4-inch-thick slices.
Meanwhile, combine nectarines, remaining lime juice, remaining jalapenos, scallions and cilantro. Serve pork topped with salsa. Yields about 2 slices of pork and 1/2 cup of salsa per serving.
Super good, I couldn't find nectarines or peaches, so I substituted mango. I also cooked the salsa a bit to make it more of a chutney. I would do the salsa in the summer.