Pork Tenderloin with Peach Relish

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Original recipe from Savory

kept bysimbakins
recipe by

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Ingredients:

2 medium plum tomatoes
2 ripe peaches
1 stalk chopped celery
1 medium chopped onion
1 red bell pepper, chopped
1 cup apple cider vinegar
1 cup sugar
2 tablespoons pickling spice
cheesecloth and kitchen twine
1 (1.25 lb) pork tenderloin

Bring a large pot of water to a boil on high and have a bowl of ice water ready.
Eith a sharp knife, score the skin of the tomatoes abd peaches by making an X shape at the bottom of each.
Add tomatoes and peaches to the boiling waterand cook for 10 seconds.
Immediately transfer the tomatoes and peaches to the ice bath.
Once cool enough to handle, gently peel skin from the tomatoes and peaches.
Seed and dice the tomatoes
Pit and dice the peaches.
Finely chop the celery on onion.
Stem, seed, and finely chop the bell pepper.
In a large pot, combine tomatoes, peaches, celery, onion, bell pepper, and sugar.
Season with salt and pepper.
Cut a 6-inch square of cheesecloth and place the pickling spice in the center.
Gather the cheesecloth around the spice and secore the bundle with the kitchen twine, Then, add that to the pot.
Bring the mixture to a boil on medium-high heat. Then, reduce heat so mixture is at a simmer.
Cook 45-60 minutes, until relish is a jammy consistency, stirring occasionally.
Meanwhile, set grill or grill pan to medium-high.
Pat the pork dry with paper towels and season with salt and pepper.
Grill pork 15-18 minutes, until pork is fully cooked (145 degrees on the thermometer) turning occasionally.
Transfer pork to a cutting board and let rest for 10 minutes.
Slice pork and serve with peach relish.
For the remaing relish, store in an airtight container in the fridge for up to 1 week.