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.
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