1jalapeño or serrano pepperfinely minced, or more to taste
¼cupchopped fresh cilantro
1limejuiced (about 1 tablespoon)
Prepare the Salsa: Since the salsa is best if it sits for a least 30 minutes, prepare it first by mixing all of the ingredients in a small bowl. Allow it to sit at room temperature while you prepare the pork tenderloin.
Prepare the Pork: In a small bowl, combine the preserves, minced chili in adobo, and the adobo sauce. Sprinkle the pork tenderloin with salt and pepper, then brush on half the glaze, covering all of the tenderloin. Retain additional glaze for cooking.
Heat a grill to medium-high heat or set your oven for 375°F. If cooking on the grill, lightly oil the grids prior to lighting it. If cooking in the oven, line a cookie sheet with foil and spray or brush until lightly oiled. (Trust me, you want to have the foil on it or just plan on tossing the cookie sheet). If cooking on the grill, grill over medium heat, turning occasionally and brushing with the glaze, until cooked through and nicely browned (if it starts to burn, lower the heat or shut one of the burners off and continue to cook over the turned-off burner); about 15 minutes. If cooking in the oven, bake for about 20 minutes or until cooked through; then brush the top with the remaining glaze and put it under the broiler to brown. Look for an internal temperature of 160°F. Let the tenderloin rest for 5 minutes, then slice and serve with the salsa.
The prep time will depend on how large your peaches are.