Monday, July 28, 2008

Chipotle-rubbed pork tenderloin with peach salsa

I have been wanting to try a fruit and a meat dish. It was a little scary because honsetly meat and fruit doesn't sound that great together, but I keep seeing really good sounding recipes. This was a good recipe,but not great. I think a problem was the peaches weren't ripe enough. I hate that most of the fruit at the grocery store needs a few days to become perfect. The pork had a nice smokey and spicy flavor that we enjoyed.

For the Salsa:
3 ripe peaches, pitted, diced (about 4 cups)
1 medium tomato, seeded, diced
3 green onions, white and pale green parts, thinly sliced
1 medium fresh jalapeno chile, stemmed, minced
2 tablespoons fresh lime juice
3/4 teaspoon sugar
For the Pork:
2 teaspoons chipotle chile powder
2 teaspoons brown sugar
1/2 teaspoon salt
dash of garlic powder
dash of pepper
2 pork tenderloins (about 2 1/4 pounds total)

FOR THE SALSA: Gently mix all ingredients in medium bowl. Season to taste with salt. Let stand at room temperature, stirring once or twice, while preparing pork.

FOR THE PORK: Light a charcoal fire and let it burn down to medium-high or preheat a gas grill to medium-high. Position the rack about 6 inches above heat source. Stir chipotle powder, brown sugar, and 1/2 teaspoon salt in small bowl. Sprinkle chipotle mixture on all sides of pork tenderloins, patting firmly to adhere.
When the grill is ready, lightly oil grilling rack. Lay tenderloins on rack. Cover and grill 5 minutes, rearranging pork on rack to create attractive markings. Turn and grill another 5 minutes, again rearranging tenderloins to create a crosshatch pattern. Continue to grill pork, turning it twice more, about 16 minutes total for medium doneness. Transfer pork to cutting board; let rest for 5 minutes. -- here is where I totally went a different direction... I baked my pork tenderloin. Follow instructions on the pork for cooking.... I think I cooked mine for about 25 minutes in 350 degree oven.

TO SERVE: Stir cilantro into salsa and adjust the seasoning. Cut pork across the grain and at slight angle into thin slices. Arrange slices on plates. Spoon salsa generously atop pork slices and serve immediately.

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