Peach Salsa with Pork Recipe

Peach Salsa with Pork Recipe
Peach Salsa with Pork Recipe photo by Taste of Home
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Peach Salsa with Pork Recipe

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"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."
MAKES:
2-3 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min. + standing
MAKES:
2-3 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min. + standing

Ingredients

  • 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

Directions

Place pork in a greased 11x7-in. baking dish; rub meat with oil. Sprinkle with oregano and cumin. Bake, uncovered, at 400° for 25 minutes or until a thermometer reads 160°. Let stand for 10 minutes before slicing. In a bowl, combine the salsa ingredients. Serve with pork. Yield: 2-3 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Peach Salsa with Pork in Taste of Home June/July 2001, p8

Nutritional Facts

6 ounce-weight: 234 calories, 7g fat (2g saturated fat), 63mg cholesterol, 46mg sodium, 20g carbohydrate (16g sugars, 3g fiber), 24g protein.

  • 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
  1. Place pork in a greased 11x7-in. baking dish; rub meat with oil. Sprinkle with oregano and cumin. Bake, uncovered, at 400° for 25 minutes or until a thermometer reads 160°. Let stand for 10 minutes before slicing. In a bowl, combine the salsa ingredients. Serve with pork. Yield: 2-3 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Peach Salsa with Pork in Taste of Home June/July 2001, p8

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