4
Serves
Preparation time: 35 minutes
Cooking time: 20 to 25 minutes
Peaches, one of the sweet Magic foods, are not just for desserts. Try them in this lively salsa, which sets off lean pork tenderloin beautifully. If you prefer to roast the pork, brown the tenderloin in 1 teaspoon vegetable oil in a skillet for 2 to 4 minutes, then transfer to a baking sheet and roast in a 400°F (200°C) oven for 15 to 20 minutes.
SALSA
1 cup diced peeled peach (1 large) (see Tip)
1/2 cup diced red bell pepper (1/2 small)
1/4 cup chopped scallions (2 medium)
2 tablespoons minced seeded jalapeño chile pepper (1 medium)
2 tablespoons lime juice
1 tablespoon chopped fresh cilantro
Pinch of salt
PORK
2 teaspoons ground cumin
1 teaspoon brown sugar
1 teaspoon paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper
1 teaspoon canola oil
1 pound (450 grams) pork tenderloin, trimmed
1. Preheat the grill.
2. To make the salsa: In a medium bowl, combine the peach, bell pepper, scallions, jalapeño pepper, lime juice, cilantro, and salt and toss to mix well.
3. To make the pork: In a small bowl, combine the cumin, brown sugar, paprika, cinnamon, ginger, salt, and pepper. Add the oil and mix well. Rub the spice paste over the pork.
4. Lightly oil the grill rack by rubbing it with a piece of oil-soaked paper towel. Grill the pork, covered, over medium heat, turning occasionally, until it reaches an internal temperature of 155°F (65°C), 20 to 25 minutes. Transfer to a cutting board and let stand for 5 minutes. Cut into slices 1/2-inch (1-centimeter)-thick. One serving is 3 ounces (85 grams) pork (about 4 slices) and 1/3 cup salsa.
Per serving: 178 calories, 25 g protein, 7 g carbohydrates, 2 g fiber, 6 g total fat, 1 g saturated fat, 388 mg sodium.
Ingredient Note: When working with chile peppers, wear rubber or latex gloves to protect your hands from the irritating oils. Keep your hands away from your eyes.
Substitute red onion for the scallions, lemon juice for the lime juice, and fresh thyme for the cilantro. Omit the jalapeño chile pepper.