Grilled pork with nectarine salsa
2 Tbsp, mango nectar, or pineapple nectar
2 medium, cored, seeded, and chopped, divided
Fresh lime juice
3 Tbsp, divided
Uncooked lean pork tenderloin
1 pound(s), trimmed of fat
3 item(s), medium, chopped
3 medium, green parts only, finely chopped
1 Tbsp, finely chopped
- Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
- In small bowl, stir peach nectar, 1 jalapeño, and 11⁄2 tbsp lime juice for marinade. Season pork with salt and black pepper and arrange pork on grill. Cook pork for 5 minutes, then brush with marinade. Continue to cook pork, basting with marinade every 5 minutes, until instant-read thermometer inserted into center registers 145°F, about 20 minutes. Let rest for 10 minutes before slicing.
- Meanwhile, in another small bowl, combine nectarines, scallions, cilantro, and remaining jalapeño and 11⁄2 tbsp lime juice. Top pork with salsa before serving.
- Serving size: about 2 pork slices and 1⁄2 cup salsa