Pork Tenderloin Tacos with Heirloom Tomato and Peach Salsa

Want tasty yet healthy?
 
Want simple techniques that yield complex and bold flavors?

Try this recipe...you won't be disappointed.

Pork Tenderloin Tacos with Heirloom Tomato and Peach Salsa:

1 pork tenderloin
1/2 white onion, chopped
water to cover the meat about halfway
cumin
salt
pepper

Sprinkle salt, pepper, and cumin on all sides of the pork.

Heat a little bit of olive oil (enough to just cover the pan when hot) in a deep skillet, which is large enough for the pork tenderloin, over medium high heat. When the oil is good and hot, sear the pork tenderloin, allowing the meat to brown before turning. Brown all sides of the meat this way, it should take about 2 or 3 minutes per side. Tip: browning meat is not difficult, but it will work better if you dry your meats thoroughly using paper towels before putting them into the hot oil. Any water on the surface of the meat when it meets the hot oil will hinder the browning.

Once browned, reduce the heat to medium and add the onions. When the onions are soft, add enough water to the pan to cover the meat about halfway, then cover the pan tightly. Let the pork cook simmering in the water for about 1 or 1.5 hours. (Later on when the pork is finished cooking and is very tender, let it rest for a while by removing it from the heat. Then shred the meat just before you plan to assemble the tacos. If you shred it too soon, it will become very dry. Tenderloin is not the most moist cut of pork, so you want to preserve any juices still in the meat.)

While the pork is cooking, you will have plenty of time to make the salsa.

For which you will need:

small package heirloom tomatoes (if not available use a small package of cherry or grape tomatoes)
1 medium sized peach
handful of finely diced red onion
handful of finely chopped cilantro
1 jalapeno
juice of 1/2 lime (or more if you like)
salt, to taste


Take half of the heirloom tomatoes and put them in a food processor or small food chopper, and pulse until a nice sauce has formed. Transfer these tomatoes to a strainer (but reserve that juice!). Once most of the juice is strained, add the pureed tomatoes to a large bowl.

Chop up the other half of the tomatoes roughly and add to the same bowl. Add the rest of the ingredients, adding more of the tomato juice as you see fit. (I like to put a little salt in that juice and drink it...I'm weird like that.)

The next step is my favorite. Assemble the tacos (using corn or flour tortillas) and let the flavors explode in your mouth!