Paleo Meal Planning: Pork Tenderloin with Peach Salsa and Peppery Slaw
1 pound pork tenderloin, trimmed
2 tablespoons chopped fresh parsley, divided
1 tablespoon lemon zest
1 tablespoon minced garlic, divided
1 ½ teaspoons olive oil, divided
¾ teaspoon kosher salt, divided
¾ teaspoon black pepper, divided
1½ cups chopped fresh peaches
¼ cup chopped red onion
2 tablespoons lemon juice
1 tablespoon chopped fresh jalapeno
2 cups angel hair slaw
1 cup shredded carrots
⅓ cup cider vinegar
3 tablespoons extra virgin olive oil
1 teaspoon red pepper flakes
¼ teaspoon ground red pepper
Salt and pepper to taste
Preheat grill to medium-high heat. Combine 1 tablespoon parsley, lemon zest, 2 teaspoons garlic, 1 teaspoon oil, ½ teaspoon salt, and ½ teaspoon pepper in a small bowl. Rub mixture evenly over pork. Let stand 30 minutes at room temperature. Grill pork 20-22 minutes or until desired degree of doneness. Remove from grill and let stand 15 minutes before slicing.
To prepare salsa, combine peaches, red onion, lemon juice, and jalapeno in a bowl. Stir in remaining 1 tablespoon parsley, 1 teaspoon garlic, ½ teaspoon oil and remaining ¼ teaspoon each salt and pepper.
Combine slaw and carrots in a bowl. In a separate bowl, combine vinegar, extra virgin olive oil, red pepper flakes, ground red pepper, and salt and pepper to taste. Pour vinegar mixture over cabbage mixture and toss to combine; let stand 30 minutes.
Serve peach salsa over pork and slaw alongside.
Recipe by The eMeals Blog at http://blog.emeals.com/paleo-meal-planning-pork-tenderloin-with-peach-salsa-and-peppery-slaw/