Name: Grilled Pork Tenderloin with Peach Salsa
Yield: Serves 4
Ingredients: 2 peaches, peeled, pitted, and chopped fine; 1/2 small red onion, chopped fine; 1 tablespoon lime juice; 2 tablespoons chopped fresh mint; 1/2 jalapeno chile, seeds and ribs removed, then minced; 2 tablespoons ground cumin; 1 tablespoon coriander; 2 teaspoons brown sugar; 3/4 teaspoon cayenne pepper; 1.5 pounds pork tenderloins (total weight), 2 separate loins; 1/2 teaspoon table salt; 1 teaspoon black pepper; 2 tablespoons olive oil

Why This Recipe Works

To maximize the flavor of our Grilled Pork Tenderloin with Peach Salsa recipe, we rubbed the pork with a rub assembled from a few pantry-staple spices mixed with brown sugar. A hefty dose of cayenne added a pleasing heat level that cut through the sweetness of the salsa. We rubbed the meat with olive oil before applying the rub so the rub would stick firm. Small tenderloins cooked quickly and could be grilled over a single-level, hot fire. We let the tenderloins rest for at least five minutes before slicing to allow the juices to redistribute through the meat.

Instructions

Combine peaches, onion, lime juice, mint, and chile in medium bowl. Season with salt and pepper to taste.

Combine cumin, coriander, brown sugar, cayenne, 1/2 teaspoon salt, and 1 teaspoon pepper in small bowl. Coat tenderloins with oil and rub evenly with spice mixture.

Grill meat over hot fire until browned on all four sides and internal temperature reaches 145 degrees, about 3 minutes per side. Transfer to platter, cover with foil, and let rest 5 minutes. Slice pork into 1-inch-thick pieces and serve with peach salsa.