Grilled Pork Tenderloin with Chipotle-Peach Glaze

Serves 4

2 teaspoons chili powder
2 teaspoons brown sugar, divided
3/4 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt, divided
1 (1-pound) pork tenderloin, trimmed
1/2 cup peach preserves
1 tablespoon apple-cider vinegar
1 teaspoon Dijon mustard
1 teaspoon minced chipotle in adobo sauce
4 peaches, halved and pitted

1. Spray grill rack with nonstick spray. Preheat grill to medium-high heat.

2. Combine chili powder, 1 teaspoon of the brown sugar, the cumin, garlic powder, and 1/4 teaspoon of the salt in a small bowl. Rub mixture all over pork to coat. Stir together preserves, vinegar, mustard, chipotle, and remaining 1 teaspoon brown sugar and 1/4 teaspoon salt in small bowl. Set aside.

3. Place pork on grill rack and grill, turning occasionally, 15 minutes. Brush pork with 1/4 cup of the preserves mixture and grill, turning, until pork is glazed and browned, 6-8 minutes longer. Transfer pork to cutting board and let stand 5 minutes.

4. Meanwhile, lightly spray peaches with nonstick spray. Place on grill rack and grill, brushing with remaining 1/4 cup preserves mixture, until slightly softened, about 2 minutes on each side.

Cut pork into 12 slices and serve with peaches. Served with Lemony Fennel and Radicchio Salad from this recipe.

Results: This was my Mother's Day dinner, so I can't vouch for the prep time or the cooking time, but Chris didn't have any problems making it. I think the cooking time for the pork needed to be longer. Peaches are no where near being in season in Colorado, so we couldn't find any. I'm looking forward to making this again with the peaches, which sound really good. The pork was delicious! I loved the flavor the peach sauce added to the tenderloin.

Grilled Pork Chops with Peachy Hot Salsa

Serves 4

5 peaches, peeled and halved
2 tablespoons honey
2 tablespoons etra-virgin olive oil
1 tablespoon lemon juice
4 center-cut pork chops
1 avocado, finely chopped
1/3 cup finely chopped sweet onion
1 serrano chile, seeded and thinly sliced crosswise
2 tablespoons chopped flat-leaf parsley
salt
1/4 teaspoon sugar
pepper

1. Using a blender or food processor, puree 4 peach halves, the honey, olive oil and lemon juice. Transfer to a 9-inch square glass baking dish and add the pork chops, turning to coat. Cover with plastic wrap and refrigerate for 30 minutes.

2. Preheat a grill to medium-high. Finely chop the remaining 6 peach halves and place in a medium bowl. Stir in the avocado, onion, chile, parsley, 3/4 teaspoon salt and the sugar.

3. Remove the pork chops from the marinade and season both sides with salt and papper. Grill, turning once, about 10 minutes. Let rest for 5 minutes before serving with the salsa.

Served with baked sweet potato fries and tortilla chips.

Results: I love the salsa with this recipe. Steven ate almost all his pork chops and we had no complaints from anyone. I went through the trouble of making the boys their own salsa without the chili, but neither touched it. I should have just given them sliced peaches and avocado on the side. A definite keeper!