Grilled Pork with Nectarine Salsa
1 fl oz, mango or pineapple nectar
2 medium, cored, seeded, and finely chopped, divided
Fresh lime juice
3 tbsp(s), divided
Uncooked lean pork tenderloin
1 pound(s), trimmed
½ tsp(s), plus a pinch
3 medium, diced
3 medium, finely chopped (green parts only)
1 tbsp(s), fresh, finely chopped
- Coat a grill rack or grill pan with cooking spray. Preheat to medium-high.
- In a small bowl, stir the peach nectar, half the jalapeños, and 1 1⁄2 tbsp of the lime juice for the glaze. Season the pork with 1⁄2 tsp of the salt and the black pepper. Grill the pork for 5 minutes, then brush with the glaze. Continue to grill the pork until an instant-read thermometer inserted into the center registers 145°F, about 20 minutes, basting with the glaze every 5 minutes. Let the pork rest for 10 minutes before thinly slicing it.
- Meanwhile, in another small bowl, combine the nectarines, scallions, cilantro, and the remaining jalapeños 1 1⁄2 tbsp lime juice, and pinch of salt. Top the pork with the salsa before serving.
- Yields about 2 slices of pork and 1/2 cup of salsa per serving.