Santa Fe Pork with Peach Salsa
By Sue Lau | Palatable Pastime
For my fourth offering for #FarmersMarketWeek I am going back to a recipe I posted on Recipezaar back in 2002. It was for a recipe cooking contest called “Ready Set Cook” where a list of fifteen ingredients was posted, and you had to make a recipe using at least five from the list. I won the contest, not that there were that many recipes to compete against. I never had got a photo up on it during the time I posted there. Back then, there weren’t photos on recipes. And by the time there were, I was busy putting pictures on other recipes. Not that my pics back then were very good at all, but it always helps to see what a cook has in mind for the recipe they made.
I did get reamed a bit for having a bit of spice in it then. I didn’t think it was that spicy, but I was a known chile head so I guess. I have scaled this one back a bit, knowing that if a chile head wants to make it, they know what to do.
This makes great use of summer peaches which are still available. It’s quite easy to score the ends, blanch them and slip the peels off.
And while the rub does best on the pork wrapped up for a few hours, it doesn’t really add a lot to the cook time, so if you want to make this on a weekday you can get that done ahead and refrigerate, then warm the pork up at room temp while you heat the grill. If you do make the salsa ahead, leave out the hot peppers until serving time because like any salsa with chiles in it, the longer it sits, the hotter it gets.
Join me tomorrow when I post my last recipe for Farmers Market Week which is for something I call an Avocot Salad with Fresh Raspberries. It is a creative use of avocados, apricots and raspberries for a light and delicious and attractive side salad. I hope to see you then!
Santa Fe Pork with Peach Salsa
Extra prep time: chill pork 3 hours
- 1 pound boneless pork tenderloin
- 2 medium firm ripe peaches, peeled, pitted and coarsely chopped
- 1/2 cup canned black beans, rinsed
- 1/2-1 seeded minced jalapeno (depending how hot it is)
- 1/4 red bell pepper, finely chopped
- juice of half a lime
- 1-1/2 tablespoons chopped fresh cilantro
- 2 tablespoons honey
- pinch salt
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon brown sugar
- 1/4 teaspoon cayenne pepper
- Rub pork with the spice rub, wrap in plastic and refrigerate for 3 hours.
- Bring the pork out of the refrigerator and let warm to room temp.
- Bring a pot of water to a boil that you can submerge a peach in.
- Score an “X” on the pointy end and remove stem.
- Blanch peaches for one minute each, then plunge into ice water.
- Pull off the outer skin, run a knife around the center (top to bottom) and pull out the pit.
- Chop peaches and place in a bowl with the beans, jalapeno, bell pepper, lime juice, honey,
- cilantro, and salt.
- Grill the pork tenderloin over moderately hot coals until the meat probes 145F, then rest for ten minutes before thinly slicing meat into medallions.
- Serve grilled pork with peach salsa.
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