Grilled Pork with Nectarine Salsa
1 fl oz, mango nectar or pineapple nectar
Fresh lime juice
2 medium, cored, seeded and diced (do not touch seeds with your hands)
Uncooked lean pork tenderloin
1 pound(s), trimmed of fat
3 item(s), medium, diced
3 medium, finely chopped (green parts only)
1 Tbsp, fresh, minced
- Coat grill rack with cooking spray. Preheat grill.
- Stir together nectar, 1/2 of lime juice and 1/2 of jalapenos. Brush pork with nectar mixture and place on grill. Baste with marinade every 5 minutes during cooking. Remove pork from grill when a meat thermometre inserted in centre reaches 160°F, about 20 minutes; slice into 1/4-inch-thick slices.
- Meanwhile, 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.