PORK TENDERLOIN WITH PEACH SALSA


Ingredients 2 medium firm-ripe peaches, rinsed, halved, and pitted ½ Vidalia onion, halved again, leaving root end intact 4 tablespoons Persian Lime Olive Oil, divided Juice of 1 lime 2 tablespoons Peach White Balsamic Vinegar 1 jalapeño pepper, stemmed and minced 2 tablespoons minced cilantro Kosher salt 1½-2 pounds pork tenderloins Freshly ground pepper

Directions To make peach salsa, heat gas or adjust charcoal grill to high. Brush peach halves and onion with 2 tablespoons Persian Lime Olive Oil. Set on grill and cook until slightly charred on all sides. Transfer to cutting board and let cool. Quarter and mince each, then transfer to a small non-reactive bowl. Stir in lime juice, hot pepper, remaining 2 tablespoons Persian Lime Olive Oil, Peach White Balsamic Vinegar and cilantro. Season to taste with salt. For pork, thoroughly season tenderloin. Place on grill over medium-high heat; let cook 2-3 minutes. Using tongs, quarter-turn pork, leaving same side facing down; let cook 2-3 minutes. Turn pork over with tongs and repeat above steps. Cook until meat reaches internal temperature of 140-145 degrees on meat thermometer. Let rest 10 minutes. Thinly slice meat against the grain and top with grilled peach salsa.

Featured Posts
Recent Posts
Archive
Search By Tags
Follow Us
  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square

© 2020 The Olive Obsession