This past week, while teaching two cooking classes, one in Massachusetts and the other in Maine, I featured cumin-scented pork tenderloins topped with fresh peach salsa from Sunday Roasts as the centerpiece for each menu. My students loved the refreshing taste of peaches used in a savory instead of a sweet role.
For the salsa, diced peaches are combined with chopped red onions, minced jalapeno peppers, and both lime juice and zest. Some chopped cilantro adds more color and rounds out the flavors. The pork tenderloins are rubbed with a mixture of ground cumin, coarse salt, and pepper, and then roasted for a mere 20 minutes.