1Preheat oven to 400°F (200°C). For the glaze, combine chopped peaches, chipotle peppers (and adobo sauce), honey, apple cider vinegar, and minced garlic in a small saucepan. Bring to a simmer over medium heat, then reduce heat and cook for 10-15 minutes until peaches are very soft. Mash with a fork or blend for a smoother glaze.

2While the glaze cooks, prepare the pork. Cut the pork tenderloin into 1-inch thick medallions. Season generously with salt and pepper.

3For the quinoa, combine rinsed quinoa and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinoa is fluffy. Set aside.

4Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the pork medallions for 2-3 minutes per side, until beautifully browned.

5Brush half of the peach-chipotle glaze generously over the seared pork medallions. Transfer the skillet to the preheated oven and roast for 8-12 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare.

6While the pork roasts, prepare the quinoa salad. In a large bowl, combine the cooked quinoa, diced cucumber, red onion, cherry tomatoes, fresh cilantro, fresh mint, and lime juice. Season with salt and pepper to taste, and drizzle with the remaining 1 tablespoon of olive oil.

7Once cooked, remove the pork from the oven and let it rest for 5 minutes before slicing. This helps the juices redistribute, ensuring tender results.

8Serve the sliced chipotle peach pork medallions with the remaining glaze spooned over, alongside a generous portion of the fresh quinoa salad.