Pork Tenderloin with melon-peach sauce

3 Tbs		orange juice
2 Tbs		honey
2 Tbs		extra-virgin olive oil
2 tsp		soy sauce
		1-tablespoon Chinese five-spice powder or ground coriander
2		(1-pound) pork tenderloins
1 cup		diced peaches
1/2 cup		diced cantaloupe
1		jalapeno pepper, seeded and finely diced
1 Tbs		red wine vinegar
		Cooking oil spray

1	Mix together the juice, honey, olive oil, soy sauce, and Chinese five-spice powder in a large, shallow dish. Pat tenderloins dry and turn to coat in marinade. Cover with plastic wrap and refrigerate 30 minutes or overnight. While pork is marinating, make the fruit sauce.
2	Mix together pineapple (or other diced fruit), melon, jalapeño pepper, and vinegar, and season with salt and freshly ground pepper.
3	Lightly coat clean grids of grill with cooking oil spray. Heat grill to medium heat. Place tenderloins across grids and close lid. Cook 5 minutes, covered, then turn tenderloins on their sides. Cook another 5 minutes, turning again every 5 minutes until all 4 sides of the tenderloins are seared (for a total of 20 minutes). Transfer tenderloins to a cutting board and cover loosely with aluminum foil. Let rest 5 minutes. Slice tenderloins crosswise into 1/2-inch-thick pieces. Arrange on plates and top with fruit sauce. Tenderloins can be served hot or at room temperature.

Servings: 6

Nutrition Facts

Serving size: 1 serving

Percent daily values based on a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

The following ingredients were not linked to the ingredient database and were not included in the nutrition information:

1-tablespoon Chinese five-spice powder or ground coriander

Cooking oil spray