First in a series of 8..our magic number. Peaches are in great supply this year! Let’s see what the 8 Broads can come up with to do with them. YUM.
This is one of my favorite recipes for a summer dinner. The tenderloin can be cooked on the grill or in the oven. Be careful if using the grill not to overcook the meat as tenderloin is very low in fat and can dry out quickly. This recipe calls for using a rub on the meat. Commercial rubs are readily available from your favorite herb and spice vendors, or make your own by combining 1/2 a cup of white or brown sugar with a tablespoon each of chili powder, garlic powder and onion powder, and a teaspoon each of salt, pepper, basil and cayenne. You can substitute 1 large mango for the peaches in this recipe, or add a little finely diced red onion if you enjoy it. The peaches should be chopped and added right before needed as they will darken and release juice if they sit too long. This salsa is also excellent with salmon.
Pork Tenderloin with Peach Salsa
serves 6
INGREDIENTS
Two pork tenderloins – about 1 1/2 lbs each
2 teaspoons olive oil
2 – 3 tablespoons rib rub
2 medium size peaches
2 medium size tomatoes
1 tablespoon finely diced fresh ginger
2 tablespoons chopped fresh cilantro
juice of 1/2 a fresh lime or lemon
1 tablespoon honey
3/4 teaspoon dried cumin
DIRECTIONS
Brush olive oil on pork tenderloins and sprinkle with rib rub. Either grill carefully on medium heat, turning every 2 to 3 minutes, or place on a greased baking sheet in a 350 degree oven. Cook until internal temperature registers 140 degrees. (about 10 to 15 minutes on the grill or 30 minutes in the oven.)
Meanwhile, make the salsa. Dice peaches and tomatoes. (1/4 to 1/2 inch pieces). Chop or grate fresh ginger. Chop the cilantro. Put everything all in a small bowl with lime or lemon juice, honey and dried cumin and stir gently.
When pork is ready slice and serve it along with 2 or 3 tablespoons of the salsa on each plate.
The White Oak Inn
Yvonne Martin – The Ohio Broad