Pork with Peach Salsa

This recipe came from the Boulder Daily Camera recipe section. Fabulous way to use fresh peaches and jalapenos. Make extra salsa; spectacular over plain greek yogurt! Cannot go wrong with pork tenderloin; it is well worth the extra price.

Ingredients:

• 1 pound pork tenderloin
• olive oil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried cumin
• 3 ripe peaches
• 1 tablespoon fresh lime juice
• 1 1/2 tablespoons honey
• 2 tablespoons chopped fresh cilantro
• 2 small jalapenos
• salt and pepper

Directions:

Remove the silver skin from the tenderloin. Rub with olive oil. Combine oregano and cumin and rub on all sides of the pork. Cover and refrigerate 1-3 hours. Take out of refrigerater 20-30 minutes before grilling.

To make the salsa:

Wash peaches, remove the stones and cut into 1/4-inch pieces.

Mix lime juice, honey cilantro and jalapenos. 

Toss with the peaches. Salt and pepper to taste.

Grill the pork over direct medium heat (400-degrees), 10 minutes per side or until internal temperature is 145-degrees.