Honey Glazed Pork Tenderloin With Fresh Peach Salsa

• Fresh Peach Salsa
• ripe freestone peach↗1
• chopped fresh cilantro2 tablespoons
• minced red onions2 tablespoons
• honey↗1 tablespoon

  more if the peaches are not really sweet

• extra virgin olive oil↗1⁄2 tablespoon
• lime, zest and juice of↗1
• coarse sea salt↗1 pinch
• fresh ground pepper↗1 pinch
• Honey Glazed Pork Tenderloin
• pork tenderloin (about 1 pound)↗1
• extra virgin olive oil↗4 tablespoons
• garlic clove, minced↗1
• coarse ground sea salt, plus more for sprinkling↗1⁄2 teaspoon
• fresh ground black pepper↗1⁄2 teaspoon
• tablespoons light local honey↗2
• shallots, peeled and thinly sliced↗2

Step-by-step instructions

1. 1

   Cut the peach in half. Remove the pit and dice the fruit. Place in a small bowl. Add the cilantro, onion, honey, oil, lime zest and juice, salt and pepper. Stir gently and allow to sit, covered.

2. 2

   Remove excess fat and the silver skin from the tenderloin. Put the tenderloin in shallow bowl large enough to accommodate it. Drizzle with 2 tablespoons of the olive oil and sprinkle with the garlic, salt and pepper. Drizzle with the honey. Let sit for 30 minutes.

3. 3

   Prepare a grill to medium-high heat. Put the marinated pork on the grill and cook, about 5 minutes. Shift the pork 90 degrees and grill for 5 more minutes. Flip it over and repeat. Cook until the internal temperature is 145 degrees F. Remove from the grill and let sit for 5 minutes.

4. 4

   Place the remaining 2 tablespoons olive oil in a saute pan. Add the shallots when the oil starts to shimmer. Saute until crispy, and then drain on a paper towel. Sprinkle with salt.

5. 5

   Slice the pork and serve with the shallots and salsa.