Chili-Rubbed Grilled Pork Tenderloin and Grilled Peach Salsa

Kicking off my search for sizzling summer salads and great grills

From USA Weekend 5/15/11

Chili-Rubbed Grilled Pork Tenderloin
1 tsp. ancho chili powder
1/4 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. garlic powder
1/4 tsp. salt
Pinch cayenne pepper
1 pork tenderloin (about 1 1/4 pound)

In a small bowl, combine the ancho chili powder, cumin, garlic powder, salt, and cayenne. Rub the spice mixture all over the pork tenderloin. Allow the tenderloin to come to room temperature.

Preheat grill over medium high heat. Oil the grill's cooking surface. Grill tenderloin, turning once or twice, until a meat thermometer inserted into the thickets part reads 155 degrees, 15-20 minutes. Remove from heat and let to rest 5 minutes before slicing into 1/2 inch thick slices. Serve with Grilled Peach Salsa.

Grilled Peach Salsa

2 firm, ripe yellow peaches or nectarines
1/2 small red onion, finely diced
1/3 cup chopped fresh cilantro leaves
1 jalapeno, seeded and finely diced
2 Tbs. fresh lime juice
1/4 tsp. salt
1/4 tsp. freshly ground black pepper

Preheat grill over medium high heat. Oil the grill's surface. Cut each peach in half and remove the pits. Place the peaches cut side down on the grill and cook until the peaches soften slightly and grill marks are formed, about 3 minutes. Allow to cool for 5 minutes, then chop.

In a medium bowl, toss to combine the peaches, onion, cilantro, jalapeno, lime juice, salt and pepper. Set aside at room temperature.