Wednesday, August 3, 2011

Marinated Pork Tenderloin with Peach Salsa

Marinated Pork Tenderloin with Peach Salsa
You know a cookbook is well-loved when the pages are all splattered with sauces and ingredients and no corner is left unscathed by a cook's messy thumb. Mark Bittman's Quick and Easy Recipes is one of those cookbooks that my parents have really left their mark on. My dad actually uses one of the steak marinades for this pork recipe and let me say that it is spectacular. People don't always think of pork tenderloin as a summer dinner item but grilling is always on people's minds. Grilled pork tenderloin is delicious with a flavorful crust on the outside and tender light pink meat on the inside. This pork was marinated in a slightly asian style marinade for just a few hours before grilling and topped with a fresh salsa to bring a summery brightness to the meal. Yum!

2 lbs. pork tenderloin
1/4 cup soy sauce
1 teaspoon minced peeled fresh ginger
1/2 teaspoon minced garlic
1 tablespoon honey
1/2 lime
Freshly ground black pepper to taste
2 peaches, diced
1 shallot, minced
1/2 yellow pepper, diced
1/3 cup chopped fresh mint leaves
1/2 lemon
1 tablespoon olive oil
Salt and pepper to taste

Combine the soy sauce, fresh ginger, honey, garlic and juice of the half lime in a large tupperware and season with freshly ground black pepper. Allow the pork tenderloin to marinate in this mixture for two to three hours before grilling. In the meantime, dice the peaches and yellow pepper and mince the shallot. Combine these in a small bowl and add the juice of the half lemon, olive oil and fresh mint. Season with salt and pepper to taste, stir and place in the refrigerator so that the flavors in the salsa can marry and it will be even more delicious by the time the pork is ready.

Grill the pork over indirect high heat, approximately 450 degrees, for eight to nine minutes a side so that a nice crust has formed on the outside of the meat. Allow the meat to rest for five minutes so that the juices can redistribute inside then slice into medallions about three quarters of an inch thick. Top with a few spoonfuls of the peach salsa and enjoy!

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