Mexican Pork Tenderloin with Smoky, Spicy Peach Salsa

adapted from Pacific Fresh

1 pork tenderloin


1/2 cup beer, allowed to go flat

Juice of 1 lime

1/2 tsp salt

1/4 tsp pepper

1/2 tsp dried thyme, crumbled

1/2 tsp dried oregano, crumbled

1/4 tsp cumin

1/2 tsp Worcestershire sauce

2 cloves garlic, minced

1 Tbsp vegetable oil

Lime wedges,  for garnish

Sour cream, for garnish

2 Tbsp chopped cilantro,for garnish

1 jar Smoky, Spicy Peach Salsa

1. Place pork in a gallon zip lock bag.  In a small bowl stir together all ingredients fro the marinade.  Pour over the pork.  Seal, place in a shallow dish and marinate for four hours in the refrigerator, turning the bag several  times.  Remove from the  refrigerator 30 minutes prior to grilling.

Prepare grill.  remove pork from the marinade, reserving marinade.  Grill, turning several times and basting with reserved marinade, until tender and a meat thermometer registers 160 to 170 degrees, Farenheit.

Let stand 10 minutes before carving.  Slice across the grain and arrange on a warmed platter.  Serve immediately with lime wedges, sour cream and a sprinkling of cilantro.  The salsa may be served along side.