main meals

Ingredients

	1 spray(s) cooking spray
	1 cup(s) peach nectar, mango nectar or pineapple nectar
	3 Tbsp fresh lime juice
	2 medium jalapeno pepper(s), cored, seeded and diced (do not touch seeds with bare hands)
	1 pound(s) lean pork tenderloin, trimmed of fat
	3 medium nectarine(s), diced
	3 medium scallion(s), finely chopped (green parts only)
	1 Tbsp cilantro, fresh, minced

Instructions

• Coat grill rack with cooking spray. Preheat grill.
  
  
• Stir together nectar, 1 1/2 tablespoons of lime juice and 1/2 of jalapenos in a small bowl. Brush pork with nectar mixture and place on grill. Baste with marinade every 5 minutes during cooking. Remove pork from grill when a meat thermometer inserted in center reaches 160°F, about 20 minutes; slice into 1/4-inch-thick slices.
  
  
• Meanwhile, in another small bowl combine nectarines, remaining lime juice, remaining jalapenos, scallions and cilantro. Serve pork topped with salsa. Yields about 2 slices of pork and 1/2 cup of salsa per serving.