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Caribbean-Spiced Pork Tenderloin w/ Peach Salsa

Source of Recipe

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Caribbean-Spiced Pork Tenderloin w/ Peach Salsa

Tasteofhome.com – e-mail
Healthy Cooking June/July 2012
Exchanges
Yield: 4 servings (1-1/3 cups salsa).
Prep: 15 min. Grill: 20 min.

I love this recipe because of the depth of flavors and burst of colors. It's quick and easy to make. It's best when peaches are in season, but you could try strawberries or pineapple instead. —Holly Bauer, West Bend, Wisconsin

Ingredients:
3/4 cup chopped peeled fresh peaches
1 small sweet red pepper, chopped
1 jalapeno pepper, seeded and chopped
2 tablespoons finely chopped red onion
2 tablespoons minced fresh cilantro
1 tablespoon lime juice
1 garlic clove, minced
1/8 teaspoon salt
1/8 teaspoon pepper

2 tablespoons olive oil
1 tablespoon brown sugar
1 tablespoon Caribbean jerk seasoning
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1/2 teaspoon seasoned salt

1 pork tenderloin (1 pound)



Directions:
1. In a small bowl, combine the first nine ingredients; set aside. In another small bowl, combine the oil, brown sugar, jerk seasoning, thyme, rosemary and seasoned salt. Rub over pork.

2. Grill, covered, over medium heat for 9-11 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before slicing. Serve with salsa.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

3 ounces cooked pork with 1/3 cup salsa equals 229 calories, 11 g fat (2 g saturated fat), 63 mg cholesterol, 522 mg sodium, 9 g carbohydrate, 1 g fiber, 23 g protein. ++++ Exchanges: 3 lean meat, 1-1/2 fat, 1/2 starch.