2tablespoonsspicy brown mustardor your favorite mustard
1teaspooncoarsely ground pepper
1teaspoonsalt
23/4-1 pound pork tenderloins
Peach Salsa:
3cupspeachespeeled and diced (about six peaches)
1/4cupshallots or red onionpeeled and finely diced
2Tablespoonslime juiceabout 2-3 limes
1Tablespoonhoneyoptional
1jalapeƱo pepperfinely minced (2 teaspoons for mild, 3 for medium, 4 for hot)
2tablespoonscilantrochopped
salt and pepper to taste
Instructions
Marinade:
Use a microplane to zest limes, then juice them. Combine all ingredients and whisk. Place tenderloins in a dish and pour marinade over pork.
Cover and refrigerate overnight if possible turning several times the next day. Otherwise marinate all day the day you plan to cook turning several times.
The Salsa:
Combine all ingredients, stir. Serve immediately.
Pork:
Take pork out of refrigerator and allow to rest on counter for a half hour before cooking. Clean grill and either spray or wipe with coconut oil to prevent sticking. Preheat grill to 400 degrees.
Place pork on grill and cook for 18-20 minutes, turning every five minutes creating nice grill marks on all four sides. While pork is cooking prepare salsa.
When the center of pork is very light pink remove from grill, cover with foil and allow to rest for five minutes.
Slice pork and top with some salsa. Serve the rest of the salsa on the side.