This past week, while teaching two cooking
classes, one in Massachusetts and the other in Maine, I featured cumin-scented
pork tenderloins topped with fresh peach salsa from Sunday Roasts as the
centerpiece for each menu. My students loved the refreshing taste of peaches
used in a savory instead of a sweet role.
For the salsa, diced peaches are combined with
chopped red onions, minced jalapeno peppers, and both lime juice and zest. Some
chopped cilantro adds more color and rounds out the flavors. The pork
tenderloins are rubbed with a mixture of ground cumin, coarse salt, and pepper,
and then roasted for a mere 20 minutes.
