2 lbs pork tenderloins about 2-3 total Pork Tenderloin Rub Ingredients: marinate 2 to 24 hours 2 tablespoon chili powder 2 tablespoon garlic powder 1 tablespoon brown sugar 2 teaspoon kosher salt 1 teaspoon pepper Peach Glaze Ingredients: 1 ½ cups peach preserves or jam ½ cup favorite barbecue sauce 1 teaspoon grated ginger ½ teaspoon garlic powder 2 small limes juiced Peach Salsa Ingredients: 4-5 peaches unpeeled and chopped ½ cup red onion minced ½ red bell pepper chopped ½ cup fresh cilantro chopped (you can substitute parsley) 3 tablespoon fresh lime juice 2 jalapeno peppers remove seeds and membranes and mince ½ teaspoon kosher salt ¼ teaspoon ground black pepper Pork Tenderloin Rub Directions: Combine the chili powder, garlic powder, sugar, salt, and pepper in a small bowl and rub the spice mixture alloverthe pork tenderloins. Cover and refrigerate for 2 -24 hours.

Peach Salsa Directions: Place the peaches, onion, bell pepper, cilantro, lime juice, jalapenos, salt, and pepper in a bowl. Cover and refrigerate for up to 24 hours.

Peach Glaze Directions: Melt the jam in a small saucepan and add the barbecue sauce. Remove the pan from the heat and add the ginger, garlic powder, and lime juice. Place half of the glaze in a small bowl to serve with the pork later.

Grilling the Pork Tenderloin Preheat the grill to medium-high heat or 400 degrees. Brush the grill with vegetable oil to keep the pork from sticking.

Place the pork tenderloins on the grill and turn every 5 minutes or so. When the meat thermometer reads 135 degrees and you have approximately 4 minutes of grilling time left, coat the porktenderloinsliberallywiththeglaze. Cook for 2 minutes and turn and brush the glaze on the other side. Cook for an additional 2 minutes.

The tenderloins will take a total of 15-20 minutes to reach an internal temperature of 140 degrees at the thickest part. This will, of course, depend on the size of the tenderloins and how hot your grill is.

When the tenderloins reach 140 degrees remove them from the grill, tent with foil and let them rest for about 5 minutes to come up to 145 degrees.

To serve, slice the pork tenderloins and top with a large spoonful of the peach salsa.

Makes 6 servings.

Best Potato Salad

2.5 pounds Yukon Gold potatoes 1 cup mayonnaise Hellmans 1/2 cup refrigerated sweet pickle relish 1 tab yellow mustard, or 1 part yellow + 1 part dijon 1/2 tab apple cider vinegar 1/2 tablespoon celery seeds 1/4 teaspoon paprika 2hardboiledeggs,peeledandchopped 1.5 celery stalks, diced 1/2 cup sweet onion, diced 1/2 tablespoon fresh chopped dill Salt and pepper Directions: Cutthepotatoesintoquartersandplace them in a large stockpot. Fill the pot with cold water until it is 1 inch over the top of the potatoes. Set the pot over high heat and bring to a boil. Once boiling, add 1 tablespoon salt and cook the potatoes for 13-15 minutes, until fork tender.

In a medium bowl mix the mayonnaise, sweetpicklerelishincludingjuices, mustard, apple cider vinegar, celeryseeds,paprika, 1 teaspoon salt, and pepper to taste. Stir until smooth. Then chop the eggs, celery, onions, and dill.

Once the potatoes are very tender, drain off all the water. Remove the loose peels and chop the potatoes into 1/2-inch chunks. It’s okay if they are soft and crumbly. Place the potatoes in a large bowl. Gently mix in the dressing until it coats the potatoes well. Then stir in the eggs, celery, onions, and dill. Taste, then salt and pepper as needed. Garnish with fresh dill and paprika.

Cover the potato salad and refrigerate for at least 4 hours. Keep refrigerated. Makes 8 servings.