RCP. Barbecued Pork Tenderloins with Peach Chipotle Salsa

Barbecued Pork Tenderloins with Peach Chipotle Salsa

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INGREDIENTS
4 boneless pork tenderloins (2 per package)
1/4 cup fresh lime juice
1/4 cup Worcestershire sauce
1/2 cup Dijon mustard
3 tablespoons balsamic vinegar
Combine all ingredients with pork loins in zip lock bag and marinate 24 hours, turning occasionally.

Peach Chipotle Salsa:
1 9 oz. jar of Earth & Vine Provisions Peach Chipotle Jam
3/4 cup diced red and green bell pepper
1/4 cup sliced green onion
3/4 cup cucumber, seeded and chopped
2 tablespoons fresh lime juice
1 teaspoon snipped fresh cilantro, chopped
COOKING INSTRUCTIONS
Grill pork tenderloins, or cook under the broiler, top with Peach Chipotle Salsa and serve hot.

My notes: Marinade is excellent, would make a great salad dressing, as well. After the meat marinated, I boiled down the marinade a little and poured it over the meat slices prior to serving. Salsa was served on the side. The salsa is a beautiful, glossy, mixture, with a bright, fresh taste.
I used red and yellow bell peppers - no green.
Earth & Vine products are wonderful and can be used in very creative ways, saving a bit of work for us cooks.

Looks good - but when you say there's two per package, are you sure they're not pork tenderloins?
That's usually how they are packed.

Looks good - but when you say there's two per package, are you sure they're not pork tenderloins?
That's usually how they are packed.

Yes, they are pork tenderloins. I wrote the recipe as it was written and did not pick up on that. Thanks, I have edited it.

a rose, by any other name........

I love any part of the pig with fruity salsas, especially when the fruit is offset with something spicy.
This sounds like a great combination - thanks for posting it.