PORK WITH PEACH SALSA

¾ lb. pork tenderloin

Olive oil spray

1 tsp. ground cumin

2 ripe peaches (about 2 cups cubed)

1 tbsp. lime juice

1½ tbsp. honey

2 tbsp. chopped fresh cilantro

1 tbsp. seeded and chopped jalapeño pepper

Salt and freshly ground black pepper

Preheat oven to broil. Line a baking tray with foil. Remove visible fat from pork. Butterfly the pork by cutting it nearly in half lengthwise and opening it like a book. Do not cut all the way through.

Spray pork with olive oil spray on both sides. Sprinkle cumin over pork. Broil 5 to 6 inches from the heat for 5 minutes. Turn and broil for another 5 minutes. A meat thermometer should read 145 degrees. Remove to a cutting board to rest while making salsa.

Wash peaches and remove stones. Cut fruit into ¼-inch pieces. Mix lime juice, honey, cilantro and jalapeño pepper together. Add peaches and toss well. Add salt and pepper to taste.

Slice pork and serve salsa on top, with brown rice tossed with peas on the side.

Makes two servings.

Note: Fresh pineapple or papaya may be substituted for the peaches.

— Linda Gassenheimer

Tribune News Service