Peppery peach salsa perks up slices of pork tenderloin. This is the season for fresh, ripe peaches. The fruit goes well with roasted pork. For this dinner, I made a fresh peach salsa to spoon over broiled pork tenderloin and served the entr?e with Brown Rice Salad.
The peaches should be ripe for the salsa. Many supermarkets sell tree-ripened peaches, meaning the peaches have been allowed to mature before they are picked, but they still may need a few days to ripen fully.
• Helpful Hints:
Fresh pineapple or papaya may be substituted for the peaches.
A quick way to defrost peas is to place them in a strainer and run warm water over them.
Both of the dishes can be served warm or at room temperature.
Pork With Peach Salsa
Recipe by Linda Gassenheimer
3/4 pound pork tenderloin
Olive oil spray
1 teaspoon ground cumin
2 ripe peaches (about 2 cups cubed)
1 tablespoon lime juice
1 1/2 tablespoons honey
2 tablespoons chopped fresh cilantro
1 tablespoon seeded and chopped jalapeno pepper
Salt and freshly ground black pepper
Preheat oven to broil. Line a baking tray with foil. Remove visible fat from pork. Butterfly the pork by cutting it nearly in half lengthwise and opening it like a book. Do not cut all the way through. Spray pork with olive oil spray on both sides. Sprinkle cumin over pork. Broil 5 to 6 inches from the heat for 5 minutes. Turn and broil for another 5 minutes. A meat thermometer should read 145 degrees. Remove to a cutting board to rest while making salsa.