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.

Printed from Annie’s Eats