• 1 teaspoon freshly grated lime zest
• 1/3 cup freshly squeezed lime juice
• 1/4 cup olive oil
• 1/4 cup honey optional
• 2 tablespoons spicy brown mustard or your favorite mustard
• 1 teaspoon coarsely ground pepper
• 1 teaspoon salt
• 2 3/4-1 pound pork tenderloins

• 3 cups peaches peeled and diced (about six peaches)
• 1/4 cup shallots or red onion peeled and finely diced
• 2 Tablespoons lime juice about 2-3 limes
• 1 Tablespoon honey optional
• 1 jalapeño pepper finely minced (2 teaspoons for mild, 3 for medium, 4 for hot)
• 2 tablespoons cilantro chopped
• salt and pepper to taste

Tips and what you will need: This pork is best if marinated overnight but you can also marinate all day the day you plan to serve it. When peaches are out of season I top this tenderloin with my mango salsa. You will need a good knife, a microplane (for zesting limes) and a grill.

This recipe is grain free, gluten free and dairy free.

Recipe from The Organic Kitchen.