What do you do when peach season and a long weekend collide? You create! How great is it to pair the sweetness of a fruit salsa with savory BBQ sauce and lean meat? Serve with coleslaw.
You can use you're own BBQ sauce, but I've included a link to a cleaned up version here and in the recipe.
Recipe serves 6. Each serving is 287 calories of which 5g is fat, 32g protein and 30g carbs (we are using fruit, so don't dismay).
2 lbs Pork Tenderloin
Cleaned Up Bbq Sauce for glazing
4 Peach (pitted and diced)
1/2 cup Red Onion (finely diced)
2 Tomato (diced)
1/2 Lemon (juiced)
1 cup Cilantro (chopped)
Sea Salt & Black Pepper (to taste)
6 cups Baby Spinach
If you haven't already, prepare your Cleaned Up BBQ Sauce according to our recipe and let cool.
Place BBQ sauce and pork in a ziplock bag and massage until well coated. Refrigerate overnight or at least 3 hours.
Meanwhile, make your peach salsa. In a bowl, combine diced peach, red onion, tomato, lemon juice, cilantro, salt and pepper. Refrigerate until ready to serve.
When ready to cook, preheat grill on medium heat (about 350F).
Place pork on the grill and cook for about 20-25 minutes (or until internal temperature reads 145-160F). At the halfway mark, flip over and baste generously with leftover marinade.
Increase the grill to high heat and cook an additional 2-3 minutes until pork is a bit charred. During this time, baste the pork with the leftover marinade 1-2 more times. Let rest for at least 10 minutes.
Slice BBQ pork and serve over spinach. Top with peach salsa and enjoy!