CHIPOTLE-RUBBED GRILLED PORK TENDERLOIN WITH PEACH SALSA

CHIPOTLE-RUBBED GRILLED PORK TENDERLOIN WITH PEACH SALSA image

Yield 4 people

Number Of Ingredients 13

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
Cilantro
For the Pork:
2 teaspoons chipotle chile powder (maybe a bit less)
2 teaspoons brown sugar
1/2 teaspoon salt
2 pork tenderloins (about 2 1/4 pounds total)

Steps:

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. TO SERVE: 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.