Nutrition per serving may change if servings are adjusted.
1 (1 pound) pork tenderloin
1 teaspoon salt-free Fiesta Lime seasoning blend
½ teaspoon salt, divided
2 peaches, halved and pitted
½ cup finely chopped red onion (1 medium)
½ of a fresh jalapeño chile pepper, seeded and chopped (see Tip)
¼ cup chopped fresh cilantro
1 tablespoon lime juice
8 (6 inch) corn tortillas, warmed
Trim any visible fat from pork. Sprinkle the pork with seasoning blend and ¼ teaspoon salt. For a charcoal grill, arrange medium coals on one side of the grill. Place a drip pan on the other side of the grill. Place the pork on the greased grill rack over the drip pan. Cover and grill for 25 to 30 minutes or until a thermometer inserted in center of the pork registers 145°F. Meanwhile, place peach halves, pitted sides down, on the greased grill rack directly over the coals. Cover and grill for about 6 minutes or until tender and lightly browned, turning once. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place the meat on greased grill rack over the burner that is off. Place the peaches on greased grill rack over the burner that is on. Grill as above.) Remove the pork from the grill; tent with foil and let stand for 3 minutes. Very thinly slice the pork.
Coarsely chop the peaches. Combine the peaches, red onion, jalapeño pepper, cilantro, lime juice, and the remaining ¼ teaspoon salt in a small bowl.
Serve the thinly sliced pork in tortillas topped with the peach mixture.
Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
238 calories;3 g fat(1 g sat); 4 g fiber; 25 g carbohydrates; 27 g protein; 7 mcg folate; 73 mg cholesterol; 9 g sugars; 0 g added sugars; 333 IU vitamin A; 10 mg vitamin C; 15 mg calcium; 1 mg iron; 346 mg sodium; 545 mg potassium