1/4 cup Soy sauce
2 T.. hoisin sauce
1 T. garlic, minced
2 T. rice wine vinegar
2 T. brown sugar
1″ fresh ginger, sliced thin
2 lbs. boneless pork tenderloin, cut into 1 1/2″ thick pieces (about 6)
4 peaches, pitted and diced (should have 3 cups peaches )
1 tsp. fresh ginger, grated
2 T. sugar
1/4 cup chopped fresh mint
1 jalapeno pepper, cored and diced
1/4 cup chopped red onion or 2 green onions, thinly sliced
juice and zest of 1 orange
pinch of salt
In a medium bowl, combine the ingredients for marinade. Add pork. Marinate in refrigerator for at least 2 hours, up to 8 hours.
Grill as desired.
For salsa, combine all ingredients and refrigerate up to 8 hours.
Top the pork with ½ cup fresh salsa immediately after grilled.