Wednesday, September 8, 2010

Pork tenderloin with peach-tomato salsa and okra

This one is not only tasty but quite filling. First, start with a nice salad that included tommy toe tomatoes and avocado. Then grill a pork tenderloin until 160 degree in the center. Let stand for about 5 minutes after removing from the grill. I seasoned the tenderloin with olive oil, sea salt, ground pepper, and some garlic pepper seasoning. I also cooked with apple slices laid over the top. Apple and pork go together very well and the sweetness of the apples seeps out into the flesh of the pork making it very nice on the palette. I steamed my okra slices. I just like okra, but you could use any old vege you like. For the salsa, dice two very ripe peaches (no need to skin them, it's good for ya!), dice three roma tomatoes, finely dice 1/2 jalapeno pepper (can use more or less depending on how spicy you like things), dice a 1/4-1/2 sweet onion. Stir in 1-2 tbs of olive oil (or your favorite other good oil, e.g. coconut oil, grapeseed oil, etc), some whit balsamic vinegar (can also use the dark stuff, just add a few splashes). Stir in some cilantro and about 1 tbs of agave nectar. Taste. If you want it to be sweeter I suggest adding a 1-2 teaspoons of fresh raw honey or more agave. If you think you'd prefer it more savory add a few turns of sea salt and fresh ground pepper. Serve with peach-tomato salsa atop slices of the pork tenderloin. Voila!


PS: Best if salsa is made several hours before serving and refrigerated. This will help the flavors to mend together and also give you the opportunity to re-season at the last minute if you feel it's missing something.