Servings: four to five.
This salsa adds a sweet, spicy accent to Grilled Pork Tenderloin, and can be made with nearly any fruit: peaches, nectarines, grapes, oranges (or a mix of oranges and grapefruit), apricots, plums, pineapple, mangos, tomatoes, or avocados. You could also use fresh corn kernels, cooked and cooled first.
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Very good! I used pineapple. Pairs beautifully with glazed pork tenderloin. Can be made well in advance of serving, then refrigerated, so good for company.
This is one of my go-to summer side recipes. In addition to the grilled pork tenderloin, it partners nicely with grilled shrimp or fish.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
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