1 ripe, freestone peach
2 tablespoons chopped fresh cilantro
2 tablespoons minced red onion
1 tablespoon honey (more if the peaches are not really sweet)
1/2 tablespoon extra-virgin olive oil
Zest and juice of 1 lime
Pinch coarse sea salt
Pinch freshly ground pepper
1 pork tenderloin (about 1 pound)
4 tablespoons extra-virgin olive oil
1 clove garlic, minced
1/2 teaspoon coarse ground sea salt, plus more for sprinkling
1/2 teaspoon freshly ground black pepper
2 tablespoons light, local honey
2 shallots, peeled and thinly sliced
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