Peach Salsa With Pork Recipes

CARIBBEAN-SPICED PORK TENDERLOIN WITH PEACH SALSA

Steps:

• In a small bowl, combine the first nine ingredients; set aside. In another small bowl, combine the oil, brown sugar, jerk seasoning, thyme, rosemary and seasoned salt. Rub over pork., Grill, covered, over medium heat for 9-11 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before slicing. Serve with salsa.

GRILLED PORK CHOPS WITH PEACH SALSA

Steps:

• Salsa:
• In a bowl toss all of the salsa ingredients together and set aside.
• Pork chops:
• Heat an outdoor grill or grill pan over medium-high heat.
• Brush the pork chops with the oil. In a small bowl combine the chili powder, salt and pepper. Generously sprinkle the rub over both sides of each pork chop. Grill the chops until cooked through, about 4 to 6 minutes per side. (Set 1 chop aside for Online Round 2 Recipe, Orzo Soup with Pork.) Arrange the chops on a serving platter and let rest 5 minutes before serving.
• Serve the chops with the peach salsa.

PEACH SALSA STUFFED PORK LOIN

Steps:

• A simple pork loin is transformed when the tangy zest of citrus is paired with sweet peaches for this scrumptious dish
• Peach Salsa: In a small bowl combine the peaches, fruit zests, jalapenos, cilantro, green onions, jam and 1/2 teaspoon each of the garlic salt and pepper, mix, cover and chill.
• Pork Roast: Cut a lengthwise slit down the center of the roast to within 1/2-inch of the bottom. Open the roast so it lies flat. On each half, make another lengthwise slit down the center to within 1/2- inch of the bottom. Open roast and flatten.
• With a spoon, spread the peach salsa on the surface of the meat covering it completely but leaving about an inch at each end uncovered. Roll up the roast lengthwise (from long side) very tightly and tie in 3 or 4 places with the string. Let the meat sit in refrigerator for 20 minutes.
• Brush the outside of the roast with olive oil and sprinkle with the remaining salt and pepper.
• Place the roast on a well-oiled grill on medium-high heat (or a 350 degree Fahrenheit oven); cook for 1 hour and 20 minutes (or 20 minutes per pound) or until a meat thermometer inserted into the pork reaches an internal temperature of 160 degrees. Turn several times during the cooking time.
• Move meat to a large platter or cutting board and let the tenderloin rest, covered with foil, for 15 minutes. Remove the foil, discard the string and slice meat into 1/2-inch slices.
• Serve with one can (22 ounces) BUSH'S® Southern Pit Barbecue Grillin' Beans.

PORK SHOULDER WITH PEACH-MELON SALSA

Steps:

• Pork, part 1: Preheat oven to 300 degrees F. In a bowl, add the salt, cumin, and brown sugar and stir to combine. Rub mixture all over the pork, making sure to use all of it. Place the pork fat-side up into a Dutch oven. Cover, place in the oven, and cook for 4 hours.
• Salsa: Place watermelon on a flat work surface. Slice off the top and bottom so they're flat; then place melon upright. Cut along the edge of the watermelon from top to bottom to remove rind; repeat all the way around until the rind is completely removed. Dice watermelon by cutting into ½-inch slices; stack slices and cut into ½-inch strips. Then cut the strips into a ½-inch dice. Place 2-3 cups of watermelon into a bowl and set aside. (Reserve remaining watermelon for another use.)
• Cut peaches into a ½-inch dice. Place 2-3 cups of peaches into the bowl with the watermelon and set aside. (Reserve any remaining peaches for another use.)
• Trim scallions, then thinly slice the green parts and add to the bowl. (Reserve white and light green part for another use.) Zest then juice limes directly into the salsa bowl; then add the chipotle peppers, mint, and salt. Stir well, then cover and let rest for 30 minutes to marry ingredients. Remove 30 minutes before serving. Makes about 5 cups salsa. (Note: Salsa will keep for up to two days in the refrigerator.)
• Pork, part 2: After 4 hours, raise oven temperature to 400 degrees F and remove the lid. Cook uncovered, 1 more hour.
• Assembly: Remove pork from Dutch oven and let rest, 10 minutes. Slice against the grain in 1-inch slices, cutting around the bone. (Alternatively, meat can be pulled from the bone.) Place meat on a serving platter and drizzle with some of the meat drippings from the pot. Serve with peach-melon salsa on the side.

GRILLED CARIBBEAN-SPICED PORK TENDERLOIN WITH PEACH SALSA

Steps:

• Combine peaches, bell pepper, red onion, cilantro, lime juice, garlic, salt, and pepper in a bowl. Set peach salsa aside.
• Combine olive oil, brown sugar, Caribbean jerk seasoning, thyme, rosemary, and seasoned salt in a second small bowl. Rub tenderloin with the spice mixture.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Place tenderloin on hot grill and cook covered for 9 to 11 minutes. Turn and grill until tenderloin is slightly pink in the center, 9 to 11 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove from heat, cover, and let sit for 5 minutes before slicing. Serve with peach salsa.

PORK CHOPS WITH PEACH SALSA

Steps:

• Stir together all salsa ingredients in medium bowl.
• Cover; refrigerate at least 1 hour.
• Heat gas grill to medium or charcoal grill until coals are ash white.
• Meanwhile, combine salt and pepper in small bowl; sprinkle both sides of pork chops.
• Place chops on grill.
• Cover; grill, turning once, until desired doneness (10 to 15 minutes).
• Serve with salsa.

TASTY PORK TENDERLOIN WITH PEACH SALSA

Steps:

• Place pork in a greased 11" X 7" X 2" baking dish and rub meat with the oil.
• Sprinkle with oregano and cumin.
• Bake, uncovered, at 400 degrees for 25 minutes or until a meat thermometer reaches 160 degrees.
• Let meat stand 10 minutes before slicing.
• In a bowl, combine salsa ingredients and serve with the pork.
• Enjoy!

SOUTHWESTERN GRILLED PORK CHOPS WITH PEACH SALSA

Steps:

• Heat gas or charcoal grill. In medium bowl, mix peaches, bell pepper, onion, cilantro, brown sugar, lime juice and chile; set aside.
• Rub chili powder on both sides of each pork chop. Place pork on grill over medium heat. Cover grill; cook 6 to 9 minutes, turning once, until pork is no longer pink in center. Serve pork chops topped with salsa, or serve salsa on the side.