Okay, maybe a few more warm weather recipes.. although one can make this in the oven, under the broiler. The flavors are yummy with coconut milk, cilantro and lime! I served it with a summer salsa but go ahead and use whichever fruit is in season… I still see mangos and nectarines in the store…get them while they last!

• One 1½ pound pork tenderloin, cleaned
• ½ cup coconut milk
• 1 cup fresh coconut, cut into pieces
• ½ cup fresh cilantro, chopped
• 1 inch fresh ginger, chopped
• 2 garlic cloves, chopped
• 1 jalapeno, deseeded and chopped
• Juice of one lime
• Zest of one lime
• 2 teaspoons salt

Transfer all the ingredients to a blender and blend till a smooth sauce is formed. Place the tenderloin and the marinade in a zip lock and marinate for 2 to 3 hours.

Take out of the marinade and pat dry with some paper towels. Pour the marinade in a saucepan and bring to a boil and keep aside. Grill or cook the tenderloin till it reaches an internal temperature of 145. Let it rest for a good 15 minutes, covered with aluminum foil.

Nectarine and Mango Salsa

• 1 nectarine, chopped
• 1 mango, chopped
• 1 pepper (any color), chopped
• 1 jalapeno, minced
• Juice of one lime
• ½ cup cilantro, chopped
• 1 to 2 teaspoon salt

Mix all the ingredients in a serving bowl. Check for seasonings and serve on top of the sliced tenderloin.