Directions

1. Preheat the grill.
2. To make the salsa: In a medium bowl, combine the peach, bell pepper, scallions, jalapeño pepper, lime juice, cilantro, and salt and toss to mix well.
3. To make the pork: In a small bowl, combine the cumin, brown sugar, paprika, cinnamon, ginger, salt, and pepper. Add the oil and mix well. Rub the spice paste over the pork.
4. Lightly oil the grill rack by rubbing it with a piece of oil-soaked paper towel. Grill the pork, covered, over medium heat, turning occasionally, until it reaches an internal temperature of 65°C, 20 to 25 minutes. Transfer to a cutting board and let stand for 5 minutes. Cut into slices 1-cm thick.

Nutrients Per Serving (85 g): 178 calories, 25 g protein, 7 g carbohydrates, 2 g fibre, 6 g total fat, 1 g saturated fat, 74 mg cholesterol, 388 mg sodium.