Lunch: Honey Glazed Pork Tenderloin with Fresh Peach Salsa

This recipe includes fertility superfoods such as:

Honey

Health and fertility benefits of Honey Glazed Pork Tenderloin with Fresh Peach Salsa

One tbsp of honey has a glycemic index (GI) of 55.

Ingredients

1 ripe, freestone peach
2 tablespoons chopped fresh cilantro
2 tablespoons minced red onion
1 tablespoon honey (more if the peaches are not really sweet)
1/2 tablespoon extra-virgin olive oil
Zest and juice of 1 lime
Pinch coarse sea salt
Pinch freshly ground pepper

Instructions

For the salsa: 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. For the pork: 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. 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. 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. Slice the pork and serve with the shallots and salsa.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

Add a review for Honey Glazed Pork Tenderloin with Fresh Peach Salsa