This recipe just sort of happened to me one night last week making dinner. I had a beautiful pork tenderloin and tons of fresh fruit from the farmers market and the grocery store run over the weekend. I love to make rubs for meat, before grilling, because the crust that forms is just so delicious! This combination of smoke, heat and sweet from the rub really compliments the pork, but I would use this rub again for chicken or beef too!
For the rub:
1 tbsp each:
fresh ground black pepper
Combine all ingredients and rub all over pork tenderloin. Allow pork to sit at least an hour, and up to 24 hours.
Grill 1.5 lb pork tenderloin over direct heat for about 20 minutes, turning to brown on all sides, every 5-7 minutes. Pork is done when a thermometer reads 160-170* F. I like to take the pork off at about 160*F and rest under a tent of foil for about 5 minutes before slicing.
3 white peaches (any peach would do), pit removed and diced
1 mango, pit removed and diced
1 red bell pepper (any bell pepper would do), diced
1 lime, juice and zest
1 jalapeno pepper (first one harvested from my garden!), seeds removed and diced
1/2 c fresh pineapple, diced small
1 c fresh mint (I used some of my cinnamon mint), chopped
Mix all ingredients into a bowl and refrigerate for about an hour, or up to 24.
Top grilled pork with salsa and serve!