- 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)
- 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.
- 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. Yield: 4 servings (1-1/3 cups 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. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1/2 starch.