Take Advantage of a Rosy Pork Tenderloin and Peach Season!

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Make Take Advantage of a Rosy Pork Tenderloin and Peach Season!

Subtle flavors mingle together in this delicious dish. Wonderfully tender and moist pork tenderloin with that touch of "off the grill" flavor accompanied by the sweet and savory peach salsa....Both really are mild flavors on their own, but when teamed up together...spectacular!

Pork Tenderloin with Peach and Mint Salsa

Serves 6 to 8

Total time:  1 hour 15 minutes

Ingredients

Pork Tenderloin

1 boneless pork loin roast, about 3 1/2 lb.

1/2 cup balsamic vinegar

1/4 cup Dijon mustard

2 Tbs. firmly packed light brown sugar

1 Tbs. chopped fresh thyme

1/4 cup plus 1 Tbs. olive oil

Kosher salt and freshly ground pepper, to taste

Peach and Mint Salsa 

(Makes about 2½ cups)

2 cups fresh peaches, diced into 1/4-inch pieces

¼ cup red onion, diced into 1/4-inch pieces

¼ cup red pepper, diced into 1/4-inch pieces

1 tbsp jalapeño finely minced

2 tbsp olive oil

2 tbsp honey

1 lime, juice and zest

2 tbsp finely minced mint

1 tsp finely minced chives

Oregano sprigs (optional)

Baby Spinach

2 bags or 24-32 oz.

4 tbsp of butter

salt

pepper

Directions

Peach and Mint Salsa

Combine all ingredients in a mixing bowl and season to taste. Let sit 2 hours before using. Serve room temperature or slightly warmed before topping your pork slices.

Pork Tenderloin

Using kitchen twine, tie the pork roast at 2-inch intervals and place in a large sealable plastic bag. In a small bowl, whisk together the vinegar, mustard, brown sugar, thyme and the 1/4 cup olive oil. Pour the marinade into the bag, seal the bag, and refrigerate for at least 4 hours or up to 24 hours, turning the bag over once or twice.

Remove the pork from the marinade and place on a rack-lined baking sheet. Generously season the pork on all sides with salt and pepper. Let stand at room temperature for 1 hour.

Prepare a grill for indirect grilling over medium-high heat.

Place the roaster in the center of the grill over indirect heat, cover the grill and cook for 30 minutes. (top with the oregano sprigs, optional) and cover the grill. Cook until the pork is well browned and an instant-read thermometer inserted into the center of the meat registers 145°F, 20 to 30 minutes more; adjust the burners as needed to maintain the internal grill temperature at 375° to 400°F. 

Transfer the pork to a cutting board, cover loosely with aluminum foil and let rest for 10 minutes before carving. 

Baby Spinach

Melt the butter in a very large sauce pan. Very lightly saute the fresh, well washed spinach.  Toss to gently wilt and season with salt and pepper to taste.

Plating/Presentation  

Cut the pork into slices 1/4 to 1/2 inch slices.  Place a serving of the wilted spinach on the center of a warmed plate.  Depending on the thickness of your pork slices, place 3 or 4 pieces on top of the bed of spinach and top with the (warmed, optional) peach and mint salsa.  Serve immediately 

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