Pork Tenderloin with Peach Salsa


2 peaches
  • 1 small sweet red pepper (Justin picked out the biggest)
  • 1 jalapeno
  • red onion
  • 1 small bunch of cilantro
  • 1 lime
  • 1 garlic clove
  • 1 pork tenderloin (either preseasoned or not)
    • pork rub if you got a bare tenderloin
  • 1/2 teaspoon of salt
  • olive oil

If the pork is not preseasoned, remove it from store container, rinse and put it in a 1 gallon zip lock bag.  Add the dry seasoning (as much or as little as you want).   Zip it shut, and rub the seasoning all over the tenderloin, until it's completely covered.

Let it sit on the counter top so it comes to room temperature. (Up to 1 hour)



Peel and chop up the peaches to bite size pieces.  Trash the large seed.  Chop the red pepper, top of red onion and dice the garlic.  Deseed and remove the white veins from the inside of the jalapeno and dice them.  Chop up the cilantro.
Combine those ingredients in a medium bowl, add 1/2 teaspoon of salt, squeeze both sides of a halved lime into the bowl.  Add the garlic.  Let it sit for about 20 minutes. 
When I thought of making this recipe, I originally planned on sharing how I grilled the pork tenderloin - but it wasn't satisfactory enough to share.  So, following the directions on the back of the pork tenderloin, cook the tenderloin to your liking.
Serve the salsa on top of the pork tenderloin.  It was delicious, even though my pork was dry!  I loved it. 


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