Grilled Pork Tenderloin with Peach Relish

Steps

1. Bring a large pot of water to a boil over high and have a bowl of ice water ready. With a sharp paring knife, score the skin of tomatoes and peaches by making an “x” shape on the bottom of each. Add tomatoes and peaches to boiling water and cook 10 seconds. Using tongs or a slotted spoon, immediately transfer tomatoes and peaches to ice bath. Once cool enough to handle, gently peel skin from tomatoes and peaches and discard skin. Seed and dice tomatoes. Pit and dice peaches.
2. Finely chop celery and onion. Stem, seed and finely chop bell pepper. In a large pot, combine tomatoes, peaches, celery, onion, bell pepper, vinegar and sugar. Season with salt and pepper. Cut a 6-inch square of cheesecloth and place pickling spice in center. Gather the cheesecloth around the spice and secure the bundle with kitchen twine, then add to pot. Bring mixture to a boil over medium-high, then reduce heat to a simmer. Cook until relish is a jammy consistency, stirring occasionally, 45–60 minutes.
3. Meanwhile, set grill or grill pan to medium-high. Pat pork dry with paper towels and season with salt and pepper. Grill until pork is fully cooked (145°F on an instant-read thermometer), turning occasionally, 15–18 minutes. Transfer pork to a cutting board and let rest 10 minutes. Slice pork and serve with peach relish. Store any remaining relish in an airtight container in the fridge for up to 1 week.