¼ cup canola oil
1 teaspoon salt
2 cloves garlic
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1 teaspoon cumin
2 tablespoons chipotle chili powder
2 teaspoons oregano, preferably Mexican
½ cup orange juice
¼ cup white vinegar
2 peaches or nectarines, peeled, pitted and chopped
1 2-pound pork tenderloin, cubed
4 peaches or nectarines, peeled, pitted and cut into quarters
For peach salsa:
4 broiled peaches roughly chopped
1 red onion, finely diced
1 jalapeño, seeded and finely minced
¼ cup chopped cilantro juice of 1 lime
1. In the bowl of a food processor, combine canola oil, salt, garlic, cumin, chili powder, oregano, orange juice, white vinegar and the chopped peaches. Purée and transfer to a Ziploc bag, along with the pork, and marinate two hours or overnight in the refrigerator.
2. Preheat the oven to broil. Remove the pork from the marinade and place on a baking sheet along with the four quartered peaches. Broil for five minutes, turning once. Remove from oven and keep warm until ready to serve.
3. To make the salsa: In a medium bowl, combine chopped peaches, red onion, jalapeño, cilantro and lime juice.
4. Serve with warm corn and flour tortillas. Garnish, as desired, with crispy lettuce or cabbage, lime, pickled onion, sliced jalapeño, scallion and radish, chopped cilantro, sour cream and crumbled Mexican cheese, guacamole or hot sauce.
Bob Townsend, The Atlanta Journal-Constitution