Ingredients

• 1 pork tenderloin (about 1 lb)
• ½ teaspoon kosher salt
• ¼ teaspoon pepper
• 3 tablespoons extra-virgin olive oil, divided
• 2 tablespoons fresh cilantro, coarsely chopped
• 1 jalapeño pepper
• 2 peaches (or nectarines)
• 2 medium tomatoes
• ¾ cup fresh prediced onions
• 1 teaspoon white balsamic vinegar

Steps

1. Preheat oven to 400°F. Preheat large sauté pan on medium-high 2–3 minutes. Season pork with salt and pepper (wash hands). Place 1 tablespoon oil in pan, then add pork; cook and turn 4–5 minutes or until well browned. Transfer pork to shallow baking pan; bake 15–22 minutes and until pork is 145°F. (Let pork stand 5–10 minutes before slicing.)
2. Prepare salsa while pork bakes. Chop cilantro and place in medium bowl. Cut jalapeño pepper in half (remove seeds); chop pepper finely and add to cilantro. Cut peaches into small pieces; add to peppers. Cut tomatoes into small pieces; add to peaches. Add onions; gently stir in vinegar and remaining 2 tablespoons oil.
3. Slice pork; serve with salsa.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 ½ cups basmati or jasmine rice
• ¾ cup fresh prediced onions
• 2 ½ cups chicken broth
• ¼ cup white wine, such as Riesling or Pinot Grigio (or chicken broth)
• 3 tablespoons fresh cilantro, finely chopped

Prep

• Chop cilantro; set aside.

Steps

1. Preheat medium saucepan on medium-high 2–3 minutes. Place oil in pan, then add rice and onions; cook and stir 1–2 minutes or until rice is toasted and onions begin to soften.
2. Stir in broth and wine; bring to a boil. Cover and cook 1 minute, stirring often. Reduce heat to lowest setting; cook 22 minutes (do not stir or remove lid during cooking).
3. Chop cilantro. Fluff rice with fork; stir in cilantro and serve. (Makes 6 servings.)