From My Carolina Kitchen
2 small cloves of garlic, minced
2 teaspoons extra-virgin olive oil
Kosher or sea salt
Freshly ground black pepper
1½ pounds pork tenderloin
3 large peaches or 4 small peaches, peeled and cut into ½” pieces
1 small red onion, minced
¼ cup finely chopped fresh basil
3 tablespoons fresh lime juice
In a small bowl combine the garlic, oil, salt and pepper to form a rough paste. Coat the pork with the paste and let stand it at room temperature for about 10 – 15 minutes. While pork is standing, make the salsa by combining the peaches, onion, basil, lime juice in a bowl, sprinkle with a little salt, stir very gently, and set aside.
Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Grill the pork for 10 to 12 minutes per side or until it reaches your desired degree of doneness. We like our pork on the pink side at 145 degrees. Transfer the pork to a cutting board and let it rest for about 10 minutes before slicing. To serve, cut pork into 1/2” thick slices and serve warm with the fresh peach salsa.
Adapted from Taste of Summer Cookbook – serves 4