Peppery peach salsa perks up slices of pork tenderloin. This is the season for fresh, ripe peaches. The fruit goes well with roasted pork. For this dinner, I made a fresh peach salsa to spoon over broiled pork tenderloin and served the entrée with Brown Rice Salad.
The peaches should be ripe for the salsa. Many supermarkets sell tree-ripened peaches, meaning the peaches have been allowed to mature before they are picked, but they still may need a few days to ripen fully.
Helpful hints:
- Fresh pineapple or papaya may be substituted for the peaches.
- A quick way to defrost peas is to place them in a strainer and run warm water over them.
- Both of the dishes can be served warm or at room temperature.
Countdown:
- Preheat oven to broil.
- Start pork.
- Make salsa.
- Finish pork.
- Make rice.
Shopping list:
Here are the ingredients you’ll need for tonight’s Dinner in Minutes.
To buy: 3/4 pound pork tenderloin, 1 small bottle ground cumin, 2 ripe peaches, 1 lime, 1 small bottle honey, 1 bunch fresh cilantro, 1 jalapeno pepper, 1 package microwaveable brown rice, 1 package frozen peas and 1 bottle oil and vinegar dressing.
Staples: olive oil spray, salt and black peppercorns.
Pork with Peach Salsa
Recipe by Linda Gassenheimer
3/4 pound pork tenderloin
Olive oil spray
1 teaspoon ground cumin
2 ripe peaches (about 2 cups cubed)
1 tablespoon lime juice
1 1/2 tablespoons honey
2 tablespoons chopped fresh cilantro
1 tablespoon seeded and chopped jalapeno pepper
Salt and freshly ground black pepper
Preheat oven to broil. Line a baking tray with foil. Remove visible fat from pork. Butterfly the pork by cutting it nearly in half lengthwise and opening it like a book. Do not cut all the way through. Spray pork with olive oil spray on both sides. Sprinkle cumin over pork. Broil 5 to 6 inches from the heat for 5 minutes. Turn and broil for another 5 minutes. A meat thermometer should read 145 degrees. Remove to a cutting board to rest while making salsa.
To make salsa: Wash peaches and remove stones. Cut fruit into 1/4-inch pieces. Mix lime juice, honey, cilantro and jalapeno pepper together. Add peaches and toss well. Add salt and pepper to taste.
Slice pork and serve salsa on top.
Yield: 2 servings.
Per serving: 331 calories (18 percent from fat), 6.6 g fat (1.4 g saturated, 3 g monounsaturated), 108 mg cholesterol, 37.7 g protein, 32.3 g carbohydrates, 3.7 g fiber, 95 mg sodium.
Brown Rice Salad
Recipe by Linda Gassenheimer
1 package microwaveable brown rice to make 1 1/2-cups cooked rice
1 cup frozen peas, defrosted
2 tablespoons oil and vinegar dressing
Salt and freshly ground black pepper
Cook rice according to package instructions. Measure 1 1/2-cups and set aside the remaining rice for another dinner. Place in a bowl and add peas. Add the oil and vinegar dressing and salt and pepper to taste. Toss well.
Yield: 2 servings.
Per serving: 288 calories (30 percent from fat), 9.7 g fat (1.9 g saturated, 3 g monounsaturated), no cholesterol, 6.2 g protein, 44.3 g carbohydrates, 4.7 g fiber, 9 mg sodium.
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