Ingredients
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1 medium peach, halved and pitted
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1 medium purple plum, halved and pitted
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1 medium apricot, halved and pitted
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1 1-inch-thick slice red onion
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1 tablespoon olive oil
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¼ teaspoon salt
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¼ teaspoon ground pepper
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2 tablespoons chopped fresh cilantro
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1 tablespoon lime juice
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1 tablespoon olive oil
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2 cloves garlic, minced
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¾ teaspoon chili powder
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½ teaspoon ground cumin
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½ teaspoon salt
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¾ teaspoon ground pepper
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1 pound pork tenderloin, trimmed
Directions
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To prepare salsa: Preheat grill to medium. Brush fruit halves and onion slice with oil. Sprinkle with 1/4 tsp. each salt and pepper. Grill the fruit and onion until tender and grill-marked, 3 to 4 minutes per side. Remove from grill and coarsely chop. Transfer to a medium bowl; stir in cilantro and lime juice.
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To prepare pork tenderloin: Combine oil, garlic, chili powder, cumin, salt, and pepper in a small bowl; rub evenly over pork. Grill the pork over medium heat, covered, turning every 1 1/2 minutes, until an instant-read thermometer inserted in the thickest part registers 145 degrees F, 14 to 16 minutes. Transfer to a clean cutting board and let stand for 10 minutes.
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Slice the pork diagonally. Divide the pork slices among 4 plates and top with the salsa.
