Cut the peach in half. Remove the pit and dice the fruit. Place in a small bowl.
Add the cilantro, onion, honey, oil, lime zest and juice, salt and pepper.
Stir gently and allow to sit, covered.
Ingredients (Pork)
1 pork tenderloin – some fat and silverskin removed
EVOO
Sea salt and freshly ground Pepper
2 tablespoons light, local honey
2 tbsps. peach puree (1 peach, 1 tbsp sugar, 1 lemon for juice mixed in a blender)
cilantro leaves
1 lime – wedges
Directions (Pork)
Remove excess fat and the silver skin from the tenderloin.
Drizzle with 2 tablespoons of the olive oil and season with the salt and pepper.
Mix honey with peach puree and rub all over the tenderloin. Let sit for 30 minutes or up to 2 hours.
Preheat oven to 400 degrees. Place a large saute pan on high heat with 2 tbsps. evoo. Put the marinated pork in the pan (once smoking hot) and cook on all sides until golden in color.
Take tenderloin out of the pan and place onto a foil covered sheet pan and into the oven for 12-18 minutes.
Cook until the internal temperature is 145 degrees F. Remove from the grill and let sit for 5-7 minutes.
Slice on a diagonal 1/2 inch pieces. Top with the peach salsa. Garnish with cilantro leaves and limes. Enjoy!
