This may sound like a lot of work, but if you can chop up a tomato, peach or red pepper and add a few seasonings, you can make a zesty accompaniment for a piece of grilled pork or beef at a fraction of the calories of a butter or cream sauce. Both savory and sweet flavor combinations work. My preference is to use sweet, fruit-based salsas or relishes for poultry. Peaches, plums and nectarines are a marvelous match for chicken or turkey, especially the dark meat. I like to accent beef and fish with a juicy vegetable mixture using cucumbers, red peppers or sweet onions.
Pork is delicious with either a fruit or vegetable accent.
Lean pork tenderloin, a favorite meat cut for Two's Company grill enthusiasts, can be tricky to prepare. A little too much heat and the meat dries out. But a relish or salsa keeps the meat tasting moist and flavorful, even if it's overcooked. This time of the year when red peppers are at their most succulent, make a red pepper relish for pork. Begin by blackening red peppers over an open flame.