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Peach Salsa with Pork

 Peach Salsa with Pork
"My husband and I had a dish similar to this in a restaurant, so we were determined to re-create it," says Lisa St. Pierre of Pleasanton, California. "The pork is tender, and the salsa is refreshing with peaches and lime juice."
2-3 ServingsPrep: 15 min. Bake: 25 min. + standing


  • 1 pork tenderloin (3/4 pound)
  • 2 teaspoons olive oil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • SALSA:
  • 2 cups fresh or frozen sliced peaches, chopped
  • 1 tablespoon lime juice
  • 1 to 3 tablespoons honey
  • 1 tablespoon minced fresh cilantro
  • 1 to 2 jalapeno peppers, seeded and minced
  • Salt and pepper


  • Place pork in a greased 11-in. x 7-in. baking dish; rub meat with
  • oil. Sprinkle with oregano and cumin. Bake, uncovered, at 400°
  • for 25 minutes or until a meat thermometer reads 160°. Let stand
  • for 10 minutes before slicing. In a bowl, combine the salsa
  • ingredients. Serve with pork. Yield: 2-3 servings.
Nutritional Facts: 1 serving (6 ounces) equals 234 calories, 7 g fat (2 g saturated fat), 63 mg cholesterol, 46 mg sodium, 20 g carbohydrate, 3 g fiber, 24 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.