Fresh peach salsa perks up pork tenderloin

We’ve almost reached the end of peach season. But it’s not too late to enjoy this flavorful combination. Peppery peach salsa perks up slices of pork tenderloin. For this dinner, I paired the peaches and pork with a brown rice salad.

The peaches should be ripe for the salsa. Most 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 soften and finish ripening.

Fresh mango, plums, pineapple or papaya can be substituted for the peaches.

This dinner can be served warm or at room temperature.

Pork With Peach Salsa

¾ pound pork tenderloin

Olive oil spray

1 teaspoon ground cumin

2 medium to large ripe peaches 1 tablespoon lime juice

1½ tablespoons honey

2 tablespoons chopped fresh cilantro 1 tablespoon seeded and chopped

jalapeno pepper

Salt and ground black pepper

Heat broiler. Line a broiler-safe pan with foil.

Remove visible fat and silver skin 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. Coat 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 ¼-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. Makes 2 servings.

Brown Rice Salad

1 package microwaveable brown rice to

make 1½ cups cooked rice

1 cup frozen peas, thawed

2 tablespoons oil and vinegar dressing Salt and ground black pepper

Cook rice according to package instructions. Measure 1½ 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.

Makes 2 servings.

TNS/LINDA GASSENHEIMER Pork with Peach Salsa