We may be staring at the tail end of peach season, but in case you can still find some good ones (or if you live in the South and still have months more of warm weather), this recipe is a great way to make use of them. More than any other protein, pork seems to be known for its ability to pair well with fruits, making it a good option for entrees of the sweet-and-savory persuasion. I’ve seen it made with apples, grapes, cherries, and now peaches. This peach salsa is addictive on its own and you’ll have more than you need for topping the pork, so make sure you have some chips around to snack on the left overs. You can cook the pork in the oven or throw it on the grill, whatever is most convenient for you. This would be a nice outside-the-box option to serve for a Labor Day cookout. This is a must-make for us when peach season comes back around again.
My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!
Pork Tenderloin with Peach Salsa
Ingredients
For the salsa:
2 peaches, pitted and diced
1 red bell pepper, diced
¼ cup red onion, diced
1 jalapeño pepper, seeded and finely minced
Small handful cilantro, minced
Juice of ½ a lime
Pinch of coarse salt
For the pork:
1½ lb. pork tenderloin
Salt and pepper
2 tbsp. olive oil
Directions
To make the salsa, combine all ingredients in a medium bowl and mix well to combine. Cover and refrigerate.
To make the pork, preheat the oven to 375˚ F. Season the pork with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Sear the pork in the skillet, rotating, until evenly browned on all sides. Transfer the skillet to the oven and bake until the internal temperature registers 160˚ F on an instant read thermometer. (Alternatively, heat a grill to medium-high. Oil the grates. Add the pork to the grill and cook, turning so the sides are evenly browned, until the internal temperature registers 160˚ F on an instant read thermometer.) Remove from the oven, tent with foil, and let rest 15 minutes before slicing.
Serve the warm slices of pork topped with the peach salsa. Pass additional salsa for serving at the table.
Source
adapted from Confections of a Foodie Bride
- http://www.healthyfoodforliving.com Lauren @ Healthy Food For Living
- http://sherrilynnpuz.blogspot.com/ sherri lynn
- http://katiebirdflies.blogspot.com Kate Thompson
- http://homesweethopkins.blogspot.com Jill
- http://www.carolinaheartstrings.com carolinaheartstrings
- Lori
- Steven Marshall
- Melissa Blavos
