Spiced Pork With Peach Salsa

1. Prepare the spice rub, heavy on the cumin and salt, medium curry, sage, and cayenne, light on the cinnamon.

2. Generously apply rub to 2 tenderloin, ensuring heavy and total coverage.

3. Broil pork under high heat until medium-rare, roughly 20-30 min at 500 degrees.

4. Prepare salsa by roughly dicing 4-6 peaches (white & regular) with skin. Sliver half a large red onion and mince one jalepeno pepper (removing seeds but keeping veins for extra heat). Mix together with juice of three limes, chopped cilantro, and salt to taste. Allow to sit.

5. Remembering to allow pork to sit for approx. 10 min after removing from oven, slice into inch thick medallions and plate with a generous helping of salsa.