4 1/2 teaspoons minced fresh rosemary leaves
2 tablespoons olive oil
1 tablespoon Worcestershire Sauce
1 teaspoon sea salt
2 teaspoons freshly ground black pepper
1 pork tenderloin (about 1 to 1 1/2 pounds)
1 cup Peach Fennel Salsa
Preheat your grill to medium-high. Combine the rosemary, olive oil, Worcestershire, salt and pepper in a large bowl. Place the pork in the bowl, covering it well with the rosemary mixture, and set aside for 30 minutes. Cook the pork loin on the grill for 12 to 14 minutes, until medium, turning every couple of minutes to ensure it cooks evenly. Remove the pork from the heat, let rest briefly and the slice into 1-inch thick pieces, topping each with the salsa.
PEACH FENNEL SALSA
1/2 cup diced fresh fennel (bulb, stalk, and feathery leaves, tough outer layer discarded)
2 cups peeled and diced peaches (about 4 large peaches)
1 cup diced roasted red bell pepper ( I used jarred peppers)
1/2 cup diced red onion
2 garlic cloves, crushed and minced
4 teaspoons olive oil
Salt and pepper to taste
Combine the fennel, peaches, bell pepper, onion, garlic oil, and salt and pepper in a large bowl. Refrigerate in an airtight container for at least 30 minutes. The salsa can be kept refrigerated for 2 days.