Extra-virgin olive oil, for brushing
4 large ripe peaches, cut into 1/2-inch wedges
Preheat the oven to 325°. In a small bowl, whisk the mayonnaise with sour cream, buttermilk, mint, parsley, chives, and vinegar, and season with salt and pepper. Refrigerate.
Line a large rimmed baking sheet with parchment paper. Arrange the bacon slices on the sheet in a single layer and sprinkle with brown sugar and cayenne. Bake for about 25 minutes, until caramelized (the bacon will crisp as it cools). Let cool, then cut the bacon into bite-size pieces.
Meanwhile, light a grill or preheat a grill pan. Brush the onions with olive oil and season with salt and pepper. Grill over moderate heat, turning occasionally, until softened and browned 10 minutes. Separate the onions into rings, then brush the peaches with olive oil and grill over moderately high heat until tender, 2 minutes. Transfer to a plate.
In a large bowl, toss the onions with the peaches and bacon. Add the buttermilk dressing and toss to coat. Serve right away.
Pork Tenderloin with Peach Salsa
Sure, you can pair this salsa with anything bland, such as boneless chicken breast or cod fillet, but pork tenderloin is crying out for help. In France, the classic combination is pork with apples or prunes. This is in the same ballpark but the peaches make it sing summer, instead of the autumnal apples or prunes.
Credit: Source link
