Grilled Pork Tenderloin with Lime and Peach Salsa

Grilled Pork Tenderloin With Lime and Peach Salsa

Peach and lime salsa, flavored with minced red onion and garden- fresh mint, Serves 6-8 INGREDIENTS

4 garlic cloves, minced

4 teaspoons extra-virgin olive oil or chipotle fused olive oil

1/2teaspoon freshly ground black pepper

3 lb pounds pork tenderloin

4-5 large peaches, peeled and cut into 1/2-inch pieces

1 large red onion, minced

1/2 cup finely chopped fresh mint

6 tablespoons fresh lime juice

1/2 teaspoon salt

2 oz of peach  melba white balsamic vinegar



In a small bowl, combine garlic, oil and pepper to form a rough paste. Place pork in a 9-by-13-inch glass baking dish and coat with garlic paste; let stand at room temperature for 10-minutes.


While pork is standing, in another small saucepan, combine peaches, onion, mint, lime juice, salt and peach balsamic vinegar. Cook slowly to make a warm salsa.


Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Grill pork 12 to 14 minutes per side, or until a thermometer inserted into the thickest part reads 150F to 155F. Transfer pork to a cutting board and let rest for 5 to 10 minutes.


Slice pork into 1/2-inch-thick slices and serve warm with peach-lime salsa.