Ingredients
- 1 serving cooking spray (5 one-second sprays)
- 1 cup peach nectar, mango nectar or pineapple nectar
- 3 Tbsp fresh lime juice
- 2 medium jalapeno peppers), cored, seeded and diced (do not touch seeds
with your hands)
- 1 pound lean pork tenderloin, trimmed of fat
- 3 medium nectarines), diced
- 3 medium scallions), finely chopped (green parts only)
- 1 Tbsp cilantro, fresh, minced
Directions
- Coat grill rack with cooking spray. Preheat grill.
- Stir together nectar, 1 1/2 tablespoons of lime juice and 1/2 of jalapenos
in a small bowl. Brush pork with nectar mixture and place on grill. Baste
with marinade every 5 minutes during cooking. Remove pork from grill when a
meat thermometer inserted in center reaches 160°F, about 20 minutes; slice
into 1/4-inch-thick slices.
- Meanwhile, in another small bowl combine nectarines, remaining lime juice,
remaining jalapenos, scallions and cilantro. Serve pork topped with salsa.
Yields about 2 slices of pork and 1/2 cup of salsa per serving.
Serves | 4
POINTS per serving | 4
|