• 4 Turano French Rolls

Marinade and Pork:
• 1 teaspoon freshly grated lime zest
• 1/3 cup freshly squeezed lime juice
• 1/4 cup olive oil
• 1/4 cup honey
• 2 tablespoons spicy brown mustard
• 1 teaspoon coarsely ground pepper
• 1 teaspoon salt
• 2 3/4-1 pound pork tenderloins
• Round of brie cheese

Peach Salsa:
• 3 cups peaches peeled and diced (about six peaches)
• 1/4 cup shallots or red onion peeled and finely diced
• 2 Tablespoons lime juice
• 1 Tablespoon honey
• 1 jalapeño pepper finely minced
• 2 tablespoons cilantro chopped
• Salt and pepper to taste

Marinade:
① Use a microplane to zest limes, then juice them. Combine all ingredients and whisk. Place tenderloins in a dish and pour marinade over pork.
② Cover and refrigerate overnight if possible turning several times the next day. Otherwise marinate all day the day you plan to cook turning several times.

The Salsa:
① Combine all ingredients, stir. Serve immediately.

Pork:
① Take pork out of refrigerator and allow to rest on counter for a half hour before cooking. Clean grill and either spray or wipe with coconut oil to prevent sticking. Preheat grill to 400 degrees.
② Place pork on grill and cook for 18-20 minutes, turning every five minutes creating nice grill marks on all four sides. While pork is cooking prepare salsa.
③ When the center of pork is very light pink remove from grill, cover with foil and allow to rest for five minutes.

Brie:
① Preheat the grill for indirect heat to 450 degrees.
② Brush the brie with olive oil
③ Grill 5 to 7 minutes per side on indirect heat, brie should feel soft to touch
④ Use a spatula, remove the brie from the grill

To Build the Sandwich:
① Start by placing several slices of grilled pork on your toasted French Roll
② Generously top with 2-3 slices of the gooey brie cheese
③ Then top with the peach salsa, enjoy!