- To make peach salsa, heat gas or adjust charcoal grill to high. Brush peach halves and Vidalia onion with 2 tablespoons olive oil. Set on grill and cook until slightly charred on all sides.
- Remove to cutting board and let cool. Quarter and mince each, then transfer to a small non-reactive bowl. Stir in lime juice, hot pepper, remaining 2 tablespoons oil, and cilantro. Season to taste with salt.
- For pork, thoroughly season tenderloin. Place on grill over medium-high heat; let cook 2–3 minutes. Using tongs, quarter-turn pork, leaving same side facing down; let cook 2–3 minutes. Turn pork over with tongs and repeat above steps. Cook until meat reaches internal temperature of 140–145 degrees on meat thermometer.
Let rest 10 minutes. Thinly slice meat against the grain and top with grilled peach salsa.
Yield: 4 servings