Char-grilled Pork Tenderloin with Peach Fennel Salsa | Tupelo Honey

Ingredients

• 4.5 teaspoons minced fresh rosemary leaves
• 2 tablespoons olive oil
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 2 teaspoons freshly ground black pepper
• 1 pork tenderloin (about 1 pound)
• 1 cup Peach Fennel Salsa (recipe follows)
• 1/2 cup diced fresh fennel (bulb, stalk, feathery leaves, and tough outer layer discarded)
• 2 cups peeled and diced peaches (about 4 large peaches)
• 1 cup diced roasted red bell pepper
• 1/2 cup diced red onion
• 4 tsp. roasted garlic oil (recipe follows)
• 1/8 tsp. sea salt
• 1/8 tsp. freshly ground black pepper
• 12-14 garlic cloves
• 1 cup olive oil