4 1/2 teaspoons minced fresh rosemary leaves
1 cup Peach Fennel Salsa
Preheat your grill to medium-high. Combine the rosemary, olive oil, Worcestershire, salt and pepper in a large bowl. Place the pork in the bowl, covering it well with the rosemary mixture, and set aside for 30 minutes. Cook the pork loin on the grill for 12 to 14 minutes, until medium, turning every couple of minutes to ensure it cooks evenly. Remove the pork from the heat, let rest briefly and the slice into 1-inch thick pieces, topping each with the salsa.
PEACH FENNEL SALSA
1/2 cup diced fresh fennel (bulb, stalk, and feathery leaves, tough outer layer discarded)
Combine the fennel, peaches, bell pepper, onion, garlic oil, and salt and pepper in a large bowl. Refrigerate in an airtight container for at least 30 minutes. The salsa can be kept refrigerated for 2 days.