Encrusted with a heavy coat of garlic and cracked peppercorns, the tenderloin is roasted in an intensely hot oven, the peppered crust sealing in the pork's natural juices, making it moist, tender and extremely flavorful. The coolness of the fresh peach relish with its delightful combination of flavors compliments the tenderloin and its spicy-hot black peppered crust perfectly.

Garlic-Peppered Pork Tenderloin with Fresh Peach Relish

Pork Tenderloin:
1 (2 to 2 1/2 pound) pork tenderloin
Extra virgin olive oil
2 tablespoons fresh garlic, finely minced (almost a paste)
3 tablespoons black peppercorns, coarsely ground
1 teaspoon kosher or sea salt

Fresh Peach Relish
2 large ripe peaches, peeled and coarsely chopped (nectarines or mango would substitute nicely)*
1 medium tart green apple, peeled, cored and finely chopped
2 tablespoons white or red onion, finely chopped
1 tablespoon honey
1 tablespoon fresh lemon juice
1 tablespoon red bell pepper, chopped
1 tablespoon green bell pepper, chopped
1 teaspoon gingerroot, finely minced
1/2 teaspoon grated lemon rind
1 small clove garlic, finely minced
1/8 teaspoon crushed dried red peppers
Pinch of kosher or sea salt

For Pork Tenderloin: Trim any fat from pork. Rinse pork and pat dry with paper toweling. Place pork in a shallow, nonreactive dish. Rub enough olive oil to coat entire surface of pork. Rub garlic over entire surface of pork; then coat entirely with the pepper and lastly sprinkle evenly with salt. Cover with plastic wrap and refrigerate for 8 hours or overnight.
Remove pork from refrigerator about 1 hour before cooking.
Preheat oven to 450°F (230°C).
Carefully place the pork, so as not to disturb the peppered coating, on a rack which has been placed inside a roasting pan.
Roast, uncovered, for 55 to 60 minutes or until meat thermometer inserted in the center registers 160°F (70°C). Do not overcook, as tenderloin has a tendency to become dry very quickly. Allow to rest for 10 to 15 minutes before slicing.
For Fresh Peach Relish: Combine all ingredients in a nonreactive bowl, mixing gently, but well. Cover and chill for 2 or more hours to allow flavors to marry.

Makes 6 servings.

*Fresh nectarines or mango would substitute nicely; or substitute fresh peaches with canned peaches.

Nutritional Facts Per Serving (1/6 of recipe): 448.1 calories; 32% calories from fat; 15.7g total fat; 177.7mg cholesterol; 437.2mg sodium; 1053.5mg potassium; 17.4g carbohydrates; 2.8g fiber; 11.6g sugar; 14.6g net carbs; 57.7g protein.