- 2 lb of pork tenderloin
- 2 tbsp brown sugar
- 1 tbsp chili powder
- 1 tbsp garlic powder
- 1 tbsp cumin
- 1/4 tsp cinnamon
- 1 tsp paprika
- 1/2 tbsp kosher salt
- olive oil
- 2 peaches diced
- 1 tbsp honey
- 6-10 mint leaves chopped or torn
Preheat grill to high.
Mix all spices together in a small bowl.
Rinse pork tenderloin and pat dry with paper towels.
Lay tenderloin on a cookie sheet and drizzle with olive oil.
Reserve a tbsp of spice mixture. Sprinkle pork evenly with remaining spice mixture and pat down to adhere.
Place pork on grill for 7 minutes with lid closed. Turn over and cook for another 6 minutes on high with lid closed. Turn down a bit if your spices are burning. Then turn off grill and leave pork on with lid shut for 5 minutes. Check internal temperature for 150°.
Prepare salsa. Place diced peaches, 1 tbsp of reserved spice mix, honey and mint in a bowl and toss gently. Serve alongside your pork.
Calories: 389kcal | Carbohydrates: 21g | Protein: 52g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 142mg | Sodium: 1022mg | Potassium: 1098mg | Fiber: 2g | Sugar: 16g | Vitamin A: 1205IU | Vitamin C: 5.4mg | Calcium: 45mg | Iron: 3.1mg