1 Tbsp. honey
1 Tbsp. apple cider vinegar
1 tsp. chili powder
2 garlic cloves, peeled and chopped rough
1 1/2 lbs. pork tenderloin
2 fresh peaches, cut in half with pits removed
1/4 cup fresh cilantro, cleaned and finely chopped
2 Tbsp. fresh mint, cleaned and finely chopped
1/2 cup red onion, diced
1/4 cup lime juice
1 Tbsp. olive oil
Cooking spray, as needed
In a large plastic, zippered bag, combine the honey, vinegar, chili powder and garlic. Add the tenderloin to the marinade and refrigerate for 30 minutes, turning the bag once after 15 minutes. Meanwhile, spray the peach halves with cooking spray and grill over high heat for 2-3* minutes on the flesh side. Turn and repeat on the skin side. When cool enough to handle, chop into large dice shapes. In a medium-sized bowl, combine the peaches, herbs, red onion, lime juice and olive oil. Chill until the tenderloin is ready to serve. Remove the tenderloin from the marinade and pat dry with a paper towel. Spray the tenderloin with cooking spray and place on a hot spot on the grill. Let the pork cook for about 5-6 minutes on one side. Flip the pork and cook for another 5 minutes. Turn off the grill, or move the tenderloin to a rack off the heat, and let the pork rest with the lid down for another 7 minutes. Make sure the internal temperature reaches 140° F. Wrap the tenderloin loosely in foil and allow to rest another 10 minutes before slicing. Slice the pork and top with salsa.
*Cooking time will vary depending on heat level and ripeness of peach.
Yield: 4 servings
Per serving: 274 calories, 7.3g total fat, 36.5g protein, 15g carbohydrate, 11.4g sugar, 110g cholesterol, 98.3mg sodium