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The brown sugar in the rub used on the pork has a tendency to burn, so watch the tenderloins closely as they cook.
2 peaches , peeled , pitted, and chopped fine (Or use Mango in place of peaches)
1/2 onion, red (small)
1 tablespoon lime juice
2 tablespoons chopped fresh mint
1/2 jalapeno chile , seeds and ribs removed, then minced
Table salt and ground black pepper
2 tablespoons ground cumin
1 tablespoon coriander
2 teaspoons brown sugar
3/4 teaspoon cayenne pepper
2 pork tenderloins , 1 1/2 to 2 pounds total
2 tablespoons olive oil
1. Combine peaches, onion, lime juice, mint, and chile in medium bowl. Season with salt and pepper to taste.
2. Combine cumin, coriander, brown sugar, cayenne, 1/2 teaspoon salt, and 1 teaspoon pepper in small bowl. Coat tenderloins with oil and rub evenly with spice mixture.
3. Grill meat over hot fire until browned on all four sides and internal temperature reaches 145 degrees, about 3 minutes per side. Transfer to platter, cover with foil, and let rest 5 minutes. Slice pork into 1-inch-thick pieces and serve with peach salsa.