Serves 4 / Serving tip: The pork may be grilled ahead of time and served at room temperature, but slice just before serving to retain juices.
4 tablespoons reduced-sodium tamari
2 teaspoons vegetable oil
3 teaspoons grated fresh ginger
1 teaspoon minced garlic
4 tablespoons pineapple juice
1 teaspoon rice vinegar
1 pound pork tenderloin, all fat removed
1 large nectarine, cut into 1/2-inch chunks
1 teaspoon minced jalapeño
2 teaspoons chopped fresh cilantro
1 tablespoon thinly sliced scallion (white part only)
1 teaspoon fresh lime juice
1. Mix together tamari, oil, ginger, garlic, pineapple juice, and vinegar. Set aside 2 tablespoons of the mixture. Marinate pork in remaining mixture for 15 minutes; then turn pork and marinate 15 minutes more.
2. Preheat grill. Stir together nectarine, jalapeño, cilantro, scallion, and lime juice. Set aside.
3. Grill pork over medium-high heat, turning occasionally and basting with residual marinade (not the reserved 2 tablespoons), until center of pork reaches 150°, 20–30 minutes. Let pork rest 10 minutes; then cut into 1/2-inch slices. Drizzle with reserved 2 tablespoons marinade. Serve, topped with nectarine relish.
PER SERVING: 209 cal, 36% fat cal, 8g fat, 2g sat fat, 75mg chol, 25g protein, 7g carb, 1g fiber, 581mg sodium