Tuesday, April 15, 2014

Spice Rubbed Pork Tenderloin With Peach Salsa

This recipe is from Clean Eating Magazine

This recipe could not be any easier. Unfotunately I didn't take any pictures until it was on the plates. 

You will need: 
olive oil
pork tenderloin (mine was about 1 lb)

For the peach salsa:
1 large peach ( I used 5 small peaches- I wanted extra for the morning)
1/4 cup fresh mint chopped fine
1 Tablespoon fresh minced ginger

Preheat oven to 425 degrees. Salt and pepper all sides of the tenderloin. Then pat the outside with allspice. Drizzle oil in a pan and heat over medium- high heat. 
Place tenderloin in the hot pan and let it brown on both sides. Transfer to a pan and put in the oven for 20 minutes per pound. 

Take it out and let it sit a few minutes before slicing.

To Make the salsa:
Peel and dice peaches into small chunks
mix ginger and mint with the peaches and stir. Let it sit for a little while to bring out the flavors.

Top your pork tenderloin with the peach salsa or eat it on the side. 

The meat counts as 1 RED for 21 Day Fix and I used 1 full container for the peach salsa. I ate some on top of my tenderloin and the rest I ate as a side. (1 PURPLE) 

1 comment:

  1. I'm doing 21 day fix as well, great recipe!