My husband, Dave, and I have been in a dinner group with three other couples for a few years. We often share our recipes. This grilled pork was served by one of the couples, and I decided to "pear" it with this fabulous salsa. —Suzan Ward, Coeur d'Alene, Idaho
Peppers (Hot)
Ingredients
- 1/4 cup lime juice
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1-1/2 teaspoons ground cumin
- 1-1/2 teaspoons dried oregano
- 1/2 teaspoon pepper
- 2 pounds pork tenderloin, cut into 3/4-inch slices
- pear salsa:
- 4 cups chopped peeled pears (about 4 medium)
- 1/3 cup chopped red onion
- 2 tablespoons chopped fresh mint or 2 teaspoons dried mint
- 2 tablespoons lime juice
- 1 tablespoon grated lime zest
- 1 jalapeno pepper, seeded and chopped
- 1 teaspoon sugar
- 1/2 teaspoon pepper
Directions
- In a large bowl, combine the lime juice, oil, garlic, cumin, oregano and pepper; add pork. Turn to coat; cover and refrigerate overnight. Drain pork, discarding marinade.
- Grill pork, uncovered, over medium heat for 4-6 minutes on each side or until juices run clear.
- In a bowl, combine the salsa ingredients. Serve with the pork.
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