Ingredients
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2 medium plum tomatoes
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2 ripe peaches
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1 stalk celery
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1 medium onion
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1 red bell pepper
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1 cup apple cider vinegar
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1 cup sugar
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2 tbsp pickling spice
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Cheesecloth
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Kitchen twine
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1 (1.25 lb) pork tenderloin
Steps
1
Bring a large pot of water to a boil on high and have a bowl of ice water ready. With a sharp paring knife, score the skin of the tomatoes and peaches by making an “x” shape on the bottom of each. Add tomatoes and peaches to boiling water and cook 10 seconds. Immediately transfer tomatoes and peaches to ice bath. Once cool enough to handle, gently peel skin from tomatoes and peaches. Seed and dice tomatoes. Pit and dice peaches.
2
Finely chop the celery and onion. Stem, seed, and finely chop the 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 the 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 on medium-high, then reduce heat so mixture is at a simmer. Cook 45–60 min., until relish is a jammy consistency, stirring occasionally.
3
Meanwhile, set grill or grill pan to medium-high. Pat the pork dry with paper towels and season with salt and pepper. Grill pork 15–18 min., until pork is fully cooked (145°F on an instant read thermometer), turning occasionally. Transfer pork to a cutting board and let rest 10 min. Slice pork and serve with peach relish. For any remaining relish, store in an airtight container in the fridge for up to 1 week.
