Now, we’re nowhere near that kind of crazy at our house, but we’ll probably still be using our grill well into October (assuming the temperature remain above freezing), because we’re stubborn like that. Grilling season up here in Canada is just too short to be chased back indoors by a little cold… especially when there’s at least five whole months of cold and dark and snow before it’ll be possible to take the grill out again.
Thankfully, we’re still smack-dab in the middle of prime grilling season, so it’ll be several weeks before we need to worry about cold weather or snow. In the meantime, The Boy is happily grilling and smoking his way through various parts of the animal kingdom – squid, chicken, duck, beef, pork and lamb have all found their way onto our trusty little charcoal grill so far this year, and I’m sure a few more species will eventually follow suit before we finally retire our grill for the winter.
As it happens, it’s also prime season for stone fruits like plums and peaches, and that means it’s the perfect time to make a sweet and spicy salsa full of juicy summer fruits to accompany those delicious grilled meats. With fresh mint and cilantro to round out the mix, it’s a delicious reminder that summer is still here and ripe for the picking.
I’ve paired my peach salsa with a simply seasoned pork tenderloin because that’s what we happened to have kicking around in the freezer, but you could just as easily spoon it onto grilled chicken or a firm meaty fish like marlin or tuna.
Grilled Pork Tenderloin with Fresh Peach Salsa
2 large peaches
1/2 red onion, diced
1 red hot chili pepper, seeded and minced
1/4 cup each roughly chopped cilantro and mint
Juice of 1 lime
Salt and pepper
1 pork tenderloin, about 1 lb
2 tbsp olive oil
1/4 cup prepared BBQ sauce
Cut peaches into 1/2″ sized pieces. Combine in a large mixing bowl with onion, chili pepper, cilantro and mint. Add lime juice and olive oil, and stir until evenly coated. Season to taste with salt and pepper.
Light up your grill or preheat a grill pan over medium-high heat. Pat the pork loin dry, then rub with olive oil and season liberally with salt and pepper.
Grill the loin over medium-high heat for about 15 minutes or until cooked to medium, brushing with sauce about 10 minutes into the cooking time.
Serve chops with peach salsa on the side, along with corn on the cob, steamed green beans, a fresh green salad, a loaf of crusty bread and, last but not least, an ice cold beer to wash it all down.