Ingredients

• 1 ripe freestone peach
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons minced red onions
• 1 tablespoon honey (more if the peaches are not really sweet)
• 1/2 tablespoon extra virgin olive oil
• 1 lime, zest and juice of
• 1 pinch coarse sea salt
• 1 pinch fresh ground pepper
• 1 pork tenderloin (about 1 pound)
• 4 tablespoons extra virgin olive oil
• 1 garlic clove, minced
• 1/2 teaspoon coarse ground sea salt, plus more for sprinkling
• 1/2 teaspoon fresh ground black pepper
• 2 tablespoons light local honey
• 2 shallots, peeled and thinly sliced

Instructions

1. For the salsa:.

2. Cut the peach in half. Remove the pit and dice the fruit. Place in a small bowl. Add the cilantro, onion, honey, oil, lime zest and juice, salt and pepper. Stir gently and allow to sit, covered.

3. For the pork:.

4. Remove excess fat and the silver skin from the tenderloin. Put the tenderloin in shallow bowl large enough to accommodate it. Drizzle with 2 tablespoons of the olive oil and sprinkle with the garlic, salt and pepper. Drizzle with the honey. Let sit for 30 minutes.

5. Prepare a grill to medium-high heat. Put the marinated pork on the grill and cook, about 5 minutes. Shift the pork 90 degrees and grill for 5 more minutes. Flip it over and repeat. Cook until the internal temperature is 145 degrees F. Remove from the grill and let sit for 5 minutes.

6. Place the remaining 2 tablespoons olive oil in a saute pan. Add the shallots when the oil starts to shimmer. Saute until crispy, and then drain on a paper towel. Sprinkle with salt.

7. Slice the pork and serve with the shallots and salsa.