Makes 2 Servings
Macros: 301 Cal, Fat 4g, Carbs 32g, Fibre 3g, Protein 34g
302 grams Pork Tenderloin
1/3 cup Barbecue Sauce
1 1/3 Peach (pitted and diced)
2 2/3 tbsps Red Onion (finely diced)
2/3 Tomato (diced)
1/8 Lemon (juiced)
1/3 cup Cilantro (chopped)
Sea Salt & Black Pepper (to taste)
2 cups Baby Spinach
Place the pork and barbecue sauce in a ziplock bag and massage until well coated. Refrigerate overnight or at least 3 hours.
Meanwhile, make your peach salsa. In a bowl, combine diced peach, red onion, tomato, lemon juice, cilantro, salt and pepper. Refrigerate until ready to serve.
When ready to cook, preheat grill on medium heat.
Place pork on the grill and cook for about 20 to 25 minutes. At the halfway mark, flip over and baste generously with leftover marinade.
Increase the grill to high heat and cook an additional 2 to 3 minutes until pork is a bit charred and completely cooked through. During this time, baste the pork with the leftover marinade 1 to 2 more times. Let rest for at least 10 minutes.
Slice BBQ pork and serve over spinach. Top with peach salsa and enjoy!
No BBQ: Roast marinated pork in the oven at 350ºF (177ºC) and follow the same instructions. Switch to the broiler for the final 2 to 3 minutes.
Make it Spicy: Add chopped jalapeno pepper or cayenne pepper to the salsa.
Chinese BBQ Pork: Mix honey with your leftover marinade and generously baste your pork while it is cooking. Repeat several times.