Directions

1. To make the peach-jalapeño jam, add the peaches, jalapeño, 2 tablespoons lime juice, and a pinch of salt and black pepper into a blender. Blend until smooth. Pour the mixture into a small saucepan and bring to a gentle simmer, uncovered, over medium heat. Simmer for 5 to 8 minutes, until the mixture begins to thicken. Remove from heat and cool slightly.
2. Reserve 3 tablespoons of the peach-jalapeño jam in a large jar for the vinaigrette. Set aside.
3. Pour ½ cup of the peach-jalapeño jam into a large resealable freezer bag. Add the pork tenderloin, seal the bag, and gently massage until the tenderloin is fully coated. Refrigerate and marinate for at least 2 hours, or overnight for best results.
4. Preheat the grill to 400 F. Grill the marinated pork tenderloin, rotating every 3 to 5 minutes, until the pork reaches an internal temperature of 145 F. Remove from the grill and rest for 3 minutes. Thinly slice.
5. To make the cilantro-lime vinaigrette, add the olive oil, ¼ cup lime juice, mustard, honey, cilantro, and a pinch of salt and black pepper to the reserved jar of peach-jalapeno jam. Cover and shake vigorously until well combined.
6. Assemble the salad by placing lettuce, corn, avocado, and cherry tomatoes in a large bowl. Top with cheese and tortilla strips, if desired. Add the sliced peach-jalapeño pork tenderloin and drizzle generously with the cilantro-lime vinaigrette. Toss gently, serve, and enjoy!