Honey Glazed Pork Tenderloin With Fresh Peach Salsa

• Fresh Peach Salsa
• 1 ripe freestone peach
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons minced red onions
• 1 tablespoon honey (more if the peaches are not really sweet)
• 1/2 tablespoon extra virgin olive oil
• 1 lime, zest and juice of
• 1 pinch coarse sea salt
• 1 pinch fresh ground pepper
• Honey Glazed Pork Tenderloin
• 1 pork tenderloin (about 1 pound)
• 4 tablespoons extra virgin olive oil
• 1 garlic clove, minced
• 1/2 teaspoon coarse ground sea salt, plus more for sprinkling
• 1/2 teaspoon fresh ground black pepper
• 2 tablespoons light local honey
• 2 shallots, peeled and thinly sliced

1. For the salsa:
2. 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.
3. For the pork:
4. 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.
5. 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.
6. 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.
7. Slice the pork and serve with the shallots and salsa.

salsa, peach, fresh cilantro, red onions, honey, extra virgin olive oil, lime, salt, fresh ground pepper, honey, pork tenderloin, extra virgin olive oil, garlic, coarse ground sea salt, fresh ground black pepper, light local honey, shallots

Taken from www.food.com/recipe/honey-glazed-pork-tenderloin-with-fresh-peach-salsa-532605 (may not work)