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 entree 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: } 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.
