Recipes

To make peach-jalapeño jam, add peaches, jalapeño, 2 tbsp lime juice and a pinch of salt and black pepper to a blender. Blend until smooth. Pour mixture into a small pot; bring to a simmer, uncovered over medium heat. Simmer for 5-8 minutes until mixture begins to thicken. Remove the pan from heat. Let the jam cool for a few minutes.

Place 3 tbsp peach-jalapeño jam into a large jar to use for the vinaigrette. Set aside.

Pour ½ cup of the peach-jalapeño jam into a large plastic freezer bag.* Place pork tenderloin into the bag. Seal bag and gently shake until tenderloin is fully coated with jam. Place bag in the refrigerator and marinate tenderloin for at least 2 hours or, for best results, marinate overnight.

Preheat grill to 400° F. Grill marinated pork tenderloin, rotating every 3-5 minutes. Continue to rotate until pork reaches an internal temperature of 145° F. Remove tenderloin from grill; let rest for 3 minutes. Thinly slice.

To make cilantro-lime vinaigrette, grab the reserved peach-jalapeño jam jar from step 2. Add olive oil, ¼ cup lime juice, mustard, honey, cilantro and a pinch of salt and black pepper to the jar. Cover and shake vigorously to mix the vinaigrette.

Place lettuce, corn, avocado and cherry tomatoes in a large salad bowl. Top with cheese and tortilla strips, if desired. Place peach-jalapeño pork tenderloin slices on top of the salad; drizzle generously with cilantro-lime vinaigrette. Toss, serve and enjoy!