Chill until the pork is finished cooking. Add the remaining lime juice and half of the scallions to the salsa bowl, season with salt and pepper, and stir well to combine. Toss the peppers and peaches with the minced garlic, cubed mango, diced red onion, and jalapeno (remove the seeds if you prefer it less spicy). Remove the peach skin after it’s grilled and then chop the grilled pepper and peach into small cubes.Grill the peach and bell pepper until grill marks begin to develop, remove and cool. While the pork is cooking, slice the pepper in half and remove the seeds and then quarter he peach while removing the pit (keep the skin on).Remove and let the pork rest for 5 minutes. Turn the grill onto medium-high heat and cook the pork until the internal temperature reaches 145 degrees.Season the pork tenderloin with salt and pepper, then marinate the pork in the honey-soy-lime mixture for at least 15 minutes. Combine oil, soy sauce, honey and ½ of the lime juice in a bowl.I feel like I’m in a beachside resort with this dish on the menu, a little slice of a tropical vacation even if we’re staycation-ing all summer long. We recently cancelled some fun warm-weather vacation plans and are sticking much closer to home this year, so I love that the tropical fruit and soy-honey-lime marinade bring out tastes that take me somewhere totally different. It takes so much of the guesswork out of the grilling process and then leaves the fun stuff to me: marinades, side dishes and serving ideas. The Weber Connect Smart Grilling Hub walked me through the grilling process step by step – where to insert the probe to track my tenderloin’s internal temp, when to flip it for even cooking, and even how to rest and slice it before serving. Then I used the grill to give some char to red bell peppers and grilled flavor to sweet summer peaches, and combined those ingredients with mangos, jalapenos and limes for a salsa that is bursting with flavor. I built on those summery notes by marinating it in a mixture of soy sauce, honey and lime juice. Using the Weber grill with this protein give it a totally different flavor profile than my usual roasting method, making it taste much more seasonal for the warm weather months. I decided to use the pork cooking programs on the Weber Connect to experiment with cooking it on the grill. Pork tenderloin is a dinner favorite at our house in the cooler months, but I never cook it during the summer because I hate turning the oven on for 30+ minutes to let it cook. It got my wheels turning and gave me the confidence to try grilling some proteins that I haven’t tried before. The recipe is quick and simple but looks and tastes delicious.After I started using the Weber Connect Smart Grilling Hub in some of my go-to recipes (see my green goddess grilled chicken recipe!), I started to explore some of the other cook programs on the app. My children love anything with color, so I put together this easy peach mango salsa that can be used as a garnish for fish or a dip for chips. With the summer heat upon us, I’ve been trying to create recipes that are fresh and healthy. Most of the peaches you’ll find in the stores at this time are ripe and ready to eat and can be stored in the refrigerator for 5-6 days. The peach actually originated in China with the first tree, and California’s climate and soil provides the ideal setting for these sweet stone fruits to grow. You can find two types of peaches, Clingstone and Freestone, which simply refers to the ease with which the stone can be removed. Peaches are actually quite interesting, and during a recent trip to Fresno, California with the California Farm Water Coalition, I learned a bit more about this fruit that interestingly enough, comes from the rose family! While shopping at my local Walmart, I noticed an array of fresh, locally-grown stone fruits, so I decided to pick up a bag of peaches and get creative. I actually love peaches, apricots, plums, and pluots, but surprisingly, we’ve gotten into a bit of a berry routine so my kids haven’t been exposed to these fruits much. Up until about a month ago, I had no idea what a stone fruit was (silly me!). As I read about the importance of buying local, I’ve been trying to introduce new, in-season fruits and vegetables to my children. My children have their handful of favorite fruits which means very often, we’re purchasing frozen varieties during the off-peak seasons.
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