FOR THE MARINADE
2 tablespoons soy sauce
2 tablespoons fish sauce
2 tablespoons lime juice
1 clove garlic, minced
1 teaspoon grated fresh ginger
1/4 cup vegetable oil
GRILLED PEACH SALSA
1 or 2 red bell peppers, roasted, skinned, seeded and chopped
6 just-ripe peaches, (preferably freestone) halved and skinned
2 tablespoons olive oil
1 pint Rainier cherries
1/2 cup wild blueberries
1 shallot, minced
1 small jalapeno pepper, minced
Juice of 1 lime
1 tablespoon honey
3 tablespoons chopped fresh cilantro leaves
salt and pepper, to taste
- Heat the barbecue on MEDIUM HIGH and toss the red peppers on the grill while it preheats. Turn the peppers until they are charred on all sides, then set let cool before peeling. Chop coarsely and set aside.
Reduce the temperature to MEDIUM LOW. Toss the prepared peach halves in olive oil, and lay them on the grill. Cook, turning every 2 minutes until heated through and slightly softened with some caramelised grill marks, 8 minutes in total. Meanwhile, place the cherries on the grill and cook for about 5 minutes, until softened and juicy. Remove all the fruit to a cutting board and chop into bite-sized pieces, being careful to remove all cherry pits. Place the prepared peppers and fruit in a medium bowl and add the remaining ingredients. Let stand, covered, at room temperature for 1 hour to allow the flavors to develop.
With such a flavourful salsa on the side, just a very simple marinade is needed.
Toss together in a flat glass dish and add the pork tenderloin, turning to coat. Let stand for up to 12 hours in the refrigerator, or for up to 1/2 hour on the counter. Either way, let the meat come up to room temperature before grilling.
Preheat the barbecue and set to MEDIUM LOW. Understanding that the pork filets have 3 sides around the perimeter, lay the pork tenderloins on a 45° angle and cook for 3 minutes per side, turning twice on the same 45°, then flip to the opposite 45° angle and continue cooking 3 minutes per side turning 2 more times for a total of 18 minutes. Move the meat to a carving board, cover with aluminium foil and a tea towel, and let rest for 10 minutes before carving. Carve into thick slices and serve with the peach salsa on the side.