Pork Tenderloin with Grilled Peach Salsa
Since opening Brix Cider, their restaurant and tasting room, in early 2019, owners Matt and Marie Raboin have been serious about locally sourcing their products. Prior to opening Brix they worked with the local food system for more than a decade so their list of farm suppliers includes a list of longtime friends and acquaintances, including one of Brix’s main farm partners Seven Seeds Farm.
Ingredients
½ cup grain mustard
¼ cup brown sugar
2 tablespoons honey
2 tablespoons soy sauce
2 tablespoons sesame oil
4 garlic cloves, roughly chopped
1 teaspoon fresh thyme
1 teaspoon fresh rosemary
1 pound Seven Seeds Farm pork tenderloin
For Salsa:
6 peaches
1 teaspoon sesame oil
2 jalapeno peppers, minced
½ medium red onion, minced
1 large heirloom tomato, roughly chopped
2 garlic cloves, minced
1/4 cup cilantro, chopped
1/4 cup lime juice
2 tablespoons honey
½ teaspoon salt
½ teaspoon black pepper
Directions
To make the marinade, mix together the mustard, brown sugar, honey, soy sauce, sesame oil, garlic, thyme and rosemary in a large bowl. Place the pork tenderloin in the marinade and let it sit in the refrigerator for at least 5 hours (or overnight).
When ready to start your meal, prepare a grill for both high heat and indirect heat. (For a charcoal grill, bank the coals on one side of the grill. For a gas grill, set half the burners to high heat and keep the other half turned off.)
Remove the pork from the marinade and place it directly over the flames. Grill, rotating and flipping, until all sides of the pork are seared. Move the pork to indirect heat, cover, and cook until it has reached 145 degrees F, about 30 minutes. Remove the pork from the grill and let rest.
While the pork rests, prepare the salsa. Cut the peaches in half, removing the pits. Lightly brush the peaches with sesame oil and grill until there are even grill marks on both sides, approximately 1 minute per side. Let cool.
Place the jalapenos, onion, tomato, garlic and cilantro in a large bowl. Dice the cooled peaches and add them to the bowl. Stir in the lime juice, honey, salt and pepper.
Slice the pork and serve with spoonfuls of salsa on top.
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