Ray Charles must have been in my head when I designed this dish, because it’s all about Georgia. The green tomato–peach relish is a natural, and not only because both ingredients are beloved by Georgians. The tartness of the green tomatoes is evenly matched by the honey sweetness of the peaches, and the resulting relish is fresh, incredibly flavorful, and totally balanced. Pork tenderloin is lean, has very little fat, and cooks quickly, so your kitchen stays cool while you eat well. This really is a wonderful summer dish.

　　

Ingredients

Serves 4 to 6

　　4 tablespoons canola oil

　　2 pounds pork tenderloin

　　Kosher salt and freshly ground black pepper

　　1 small Spanish onion, finely diced

　　2 cloves garlic, finely chopped

　　4 tablespoons fresh lime juice

　　1/4 cup plus 2 tablespoons white wine vinegar

　　1 large green tomato, halved, seeded, and finely diced

　　2 ripe peaches, peeled, halved, pitted, and finely diced

　　2 tablespoons sugar

　　1/4 cup chopped fresh flat-leaf parsley

　　2 green onions, green and pale green parts, thinly sliced

　　2 teaspoons honey

　　Green Pea Couscous (page 168)

　　

Step 1

Preheat the oven to 400°F.

　　

Step 2

Heat 2 tablespoons of the oil in a medium ovenproof sauté pan over high heat until the oil begins to shimmer. Season the tenderloin on both sides with salt and pepper. Place the pork in the pan and sear on all sides until golden brown, about 8 minutes.

　　

Step 3

Transfer the pan to the oven and roast the pork to medium (an internal temperature of 150°F), about 10 minutes. Remove from the oven, tent loosely with foil, and let rest for 10 minutes before slicing 1/2 inch thick.

　　

Step 4

While the pork is roasting, heat the remaining 2 tablespoons oil in a large sauté pan over high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Stir in 2 tablespoons of the lime juice and 1/4 cup of the vinegar and boil until reduced, 8 to 10 minutes.

　　

Step 5

Add the tomato, peaches, and sugar, reduce the heat to medium, and cook slowly until the mixture is slightly soft but the peaches retain some of their shape, 8 to 10 minutes. Remove from the heat, stir in the remaining 2 tablespoons vinegar and 2 tablespoons lime juice, the parsley, green onions, and honey. Season with salt and pepper. Scrape the relish into a bowl and let cool to room temperature before serving.

　　

Step 6

Serve slices of the pork on a bed of couscous and top with the relish.

　　Reprinted with permission from Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson, (C) 2011 Clarkson PotterBOBBY FLAY, a New York Times bestselling author, is the chef-owner of six fine dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and an expanding roster of Bobby's Burger Palaces. He is the host of numerous popular cooking shows on Food Network, from the Emmy-winning Boy Meets Grill and Grill It! with Bobby Flay, to the Iron Chef America series, Throwdown! with Bobby Flay, and Food Network Star. Brunch @ Bobby's debuted on the Cooking Channel in fall 2010 and America's Next Great Restaurant debuted in March 2011 on NBC. This is his eleventh book. His website is BobbyFlay.com.