Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 2 tablespoons of ground sumac, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of smoked paprika, 1 teaspoon of kosher salt, and 0.5 teaspoon of black pepper in a small bowl.

2. 2

   Pat the 1.5 pounds of pork tenderloin dry with paper towels, then rub the spice mixture evenly over all sides of the pork.

3. 3

   Preheat a grill to medium-high heat, ensuring the grates are clean and lightly oiled with 1 tablespoon of olive oil to prevent sticking.

4. 4

   Place the seasoned pork tenderloin on the hot grill and cook for 15-20 minutes, turning every few minutes, until an internal temperature of 145°F (63°C) is reached with a meat thermometer.

5. 5

   While the pork cooks, dice 2 medium fresh peaches, slice 0.25 cup of red onion, mince 1 small jalapeño, and chop 0.25 cup of fresh cilantro, then combine these with 1.5 cups of fresh corn kernels and 2 tablespoons of lime juice in a medium bowl to create the salsa.

6. 6

   Remove the grilled pork tenderloin from the grill and let it rest on a cutting board for 5-10 minutes to allow the juices to redistribute.

7. 7

   Slice the rested pork tenderloin into 0.5-inch thick medallions and serve immediately with generous spoonfuls of the fresh peach and corn salsa.