Carribean Spiced Pork Tenderloin with spicy peach salsa

(Photo courtesy of Taste of Homes)

To continue on our adventure with farm fresh ingredients. I found yet another recipe to rave about. Just the salsa allow in mouth watering. 

* 3/4 cup chopped peeled fresh peaches

* 1 small sweet red pepper, chopped

* 1 jalapeno pepper, seeded and chopped

* 2 tablespoons finely chopped red onion

* 2 tablespoons minced fresh cilantro

* 1 tablespoon lime juice

* 1 garlic clove, minced

* 1/8 teaspoon salt

* 1/8 teaspoon pepper

* 2 tablespoons olive oil

* 1 tablespoon brown sugar

* 1 tablespoon Caribbean jerk seasoning

* 1 teaspoon dried thyme

* 1 teaspoon dried rosemary, crushed

* 1/2 teaspoon seasoned salt

* 1 pork tenderloin (1 pound)

In a small bowl, combine the first nine ingredients; set aside. 

In another small bowl, combine the oil, brown sugar, jerk seasoning, thyme, rosemary and seasoned salt. Rub over pork.

Grill, covered, over medium heat for 9-11 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before slicing. Serve with salsa. Yield: 4 servings (1-1/3 cups salsa).

Served with roasted red potatoes seasoned in italian and creole seasoning. 
Created by: Holly Bauer

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