This is from the South Beach Diet Taste of Summer Cookbook. It is phase 2 but if you omit the salsa, it would be phase 1.
2 garlic cloves, minced
2 teaspoons extra-virgin olive oil
1/4 tsp freshly ground black pepper
1 1/2 pounds pork tenderloin
2 large peaches, peeled and cut into 1/2 inch pieces
1 small red onion, minced (I chopped in mini grinder)
1/4 cup finely chopped fresh mint
3 tablespoons fresh lime juice
1/4 teaspoon salt
In a small bowl, combine garlic, oil, and pepper to form a rough paste. Place pork in a 9- by 13-inch glass baking dish and coat with garlic paste; let stand at room temperature for 10 minutes.
While pork is standing, in another small bowl combine peaches, onion, mint, lime juice, and salt.
Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Grill pork 12 to 14 minutes per side, or until a thermometer inserted into the thickest part reads 150 degrees to 155 degreesF. Transfer pork to a cutting board and let rest of 5 to 10 minutes.
Slice pork into 1/2 inch thick slices and serve warm with peach-lime salsa.
Note - I cooked this on a George Foreman grill for about 14 minutes total.
Makes 4 servings.
Per serving with salsa: 270 calories, 8 g fat, 2.5 g saturated fat, 37 g protein, 12 g carbohydrate, 2 g fiber, 230 mg sodium
Per serving without salsa: 228 calories, 8 g fat, 2.5 g saturated fat, 36 g protein, 1 g carbohydrate, 0 g fiber, 85 mg sodium