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Ingredients
- 1tablespoon chopped fresh parsley
- 1tablespoon grated lemon rind
- 1teaspoon olive oil
- 1/2teaspoon salt
- 1/2teaspoon pepper
- 2cloves garlic, minced
- 1 pound pork tenderloin
- Salsa
- 1 1/2cups chopped peaches
- 1/4cup chopped red onion
- 2tablespoons lemon juice
- 1tablespoon chopped jalapeño
- 1tablespoon chopped fresh parsley
- 2cloves garlic, minced
- 1/2teaspoon olive oil
- 1/4teaspoon salt
- 1/4teaspoon pepper
- Slaw
- 2cups angel hair coleslaw
- 1cup shredded carrots
- 1/3cup cider vinegar
- 3tablespoons extra-virgin olive oil
- 1teaspoon crushed red pepper flakes
- 1/4teaspoon salt
- 1/8 teaspoon pepper
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Instructions
- Preheat grill to medium-high heat.
- For Pork: Combine 1 tablespoon parsley, lemon rind, 1 teaspoon oil, ½ teaspoon salt, ½ teaspoon pepper and 2 cloves garlic in a small bowl. Rub mixture evenly over pork. Let stand 30 minutes. Grill pork 20 to 22 minutes or until a thermometer registers 145 degrees, turning occasionally. Let stand 5 minutes before slicing.
- For Salsa: Combine peaches, red onion, lemon juice and jalapeno in a bowl. Stir in 1 tablespoon parsley, 2 cloves garlic, ½ teaspoon oil, ¼ teaspoon salt and ¼ teaspoon pepper.
- For Slaw: Combine coleslaw and carrots in a bowl. In a separate bowl, combine vinegar, extra virgin olive oil, red pepper flakes, cayenne pepper, ¼ teaspoon salt and ⅛ teaspoon pepper. Pour vinegar mixture over slaw, and toss to combine. Let stand 30 minutes.
- Serve pork with salsa and slaw.