Grilled Pork with Nectarine Salsa

Cooking spray
1 cup peach nectar, mango nectar or pineapple nectar
3 tbsp. fresh lime juice
2 medium jalapeno pepper(s), cored, seeded and diced (do not touch seeds with
your hands)
1 lb. lean pork tenderloin, trimmed of fat
3 medium nectarine(s), diced
3 medium scallion(s), finely chopped (green parts only)
1 tbsp. cilantro, fresh, minced

Coat grill rack with cooking spray. Preheat grill.

Stir together nectar, 1½ tbsp. of lime juice and 1/2 of jalapenos in
a small bowl. Brush pork with nectar mixture and place on grill. Baste with
marinade every 5 minutes during cooking. Remove pork from grill when a
meat thermometer inserted in center reaches 160°F, about 20 minutes; slice
into slices.

Meanwhile, in another small bowl combine nectarines, remaining lime juice,
remaining jalapenos, scallions and cilantro. Serve pork topped with salsa.

Yields about 2 slices of pork and 1/2 cup of salsa per serving.