Grilled Pork Tenderloin with Mango Peach Salsa
- Mix together cumin, chili powder, pepper, coriander and salt; rub over pork until well coated. Refrigerate for 2 to 3 hours.
- Preheat grill to medium heat; grease grate well. Grill pork, with lid down, for 20 minutes or until instant-read thermometer inserted into thickest part of tenderloin registers 150ºF.
Mango-Peach Salsa: Mix together mangoes, peaches, onion, lime and lemon juices, olive oil, cilantro and chili peppers; refrigerate until ready to use. Serve with pork.
Recipe provided by Joseph Ciminera
Cooking Method: Grill
World Cuisine: Hispanic
Product: Extra Virgin