Grilled Pork Tenderloin with Peach Salsa
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Ingredients
For The Pork Tenderloin
- 2 1/2 lbs Whole Pork Tenderloin
- 1 tbsp Brown Sugar
- 1 tbsp Kosher Salt
- 2 tsp Paprika
- 1 tsp Freshly Cracked Black Pepper
- 2 tsp Garlic Powder
- 2 tbsp Extra Virgin Olive Oil
For The Peach Salsa
- Juice of 1 Lime
- 1 tbsp Honey
- 1/4 tsp Freshly Cracked Black Pepper
- 1/2 tsp Kosher Salt
- 2 Ripe Peaches, halved, pitted, and diced
- 1 Red Bell Pepper, diced
- 1/2 medium Red Onion, diced
- 1/4 cup Chopped Fresh Cilantro
- Salt & Pepper to taste
Instructions
- 1. In a medium bowl, whisk together lime juice, honey, salt, and pepper. Add diced peaches, red bell pepper, red onion, and cilantro. Toss gently to combine. Taste and adjust seasoning as needed. Set aside to let the flavors meld.
- 2. In a small bowl, mix brown sugar, salt, paprika, pepper, and garlic powder. Rub the pork all over with olive oil, then coat evenly with the seasoning blend.
- 3. Preheat the grill or grill pan to medium-high heat. Lightly oil the grates. Grill pork tenderloin, turning occasionally, until charred on all sides and internal temperature reaches 145°F—about 20 minutes. Optional: If the pork is very thick or not yet at temp, transfer it to a 400°F oven and roast an additional 10–15 minutes.
- 4. Let rest for at least 3 minutes before slicing.
- 5. Preheat the oven to 400°F. Heat 1–2 Tbsp oil in an oven-safe skillet over medium heat. Sear pork on all sides until browned, about 5–6 minutes. Transfer skillet to oven and roast 15 minutes more, flipping halfway through. Internal temp should read 145°F. Rest 3 minutes before slicing
- 6. Slice pork and arrange on a platter. Spoon peach salsa generously over the top. Garnish with fresh herbs, if desired. Serve immediately.
Notes
Ingredient Notes:
- Pork Tenderloin: A lean, tender cut that cooks quickly and absorbs marinades and spice rubs well—perfect for grilling or roasting.
- Brown Sugar: Helps create a caramelized, charred crust when grilled, adding depth and slight sweetness to the pork.
- Olive Oil: Helps the seasoning adhere to the pork and prevents sticking on the grill.
- Spices & Seasonings: A blend of kosher salt, paprika, black pepper, and garlic powder enhances the pork with smoky, savory, and slightly spicy notes.
- Lime Juice: Brightens the salsa and balances the sweetness of the fruit and honey.
- Honey: Adds natural sweetness to the salsa and enhances the caramelized flavor of the pork.
- Peaches: Sweet, juicy, and rich in vitamins A and C—choose ripe but firm fruit for best texture.
- Red Bell Pepper: Adds crunch, color, and a mild sweetness that balances the peaches.
- Red Onion: Brings a sharp, tangy contrast to the sweet elements in the salsa.
- Fresh Cilantro: Adds a fresh, herbal note that ties together the salsa ingredients.
Customization Ideas:
- Protein Options: Swap pork for grilled chicken breasts, turkey tenderloin, or even thick-cut grilled tofu.
- Scaling: Double the pork and salsa to feed a crowd or prep for the week. Halve the recipe for smaller gatherings.
- Meal Prep: Store cooked pork and salsa separately. Reheat pork gently and top with fresh salsa before serving.
- Substitutes: Use nectarines or plums in place of peaches. Maple syrup works in place of honey. Add diced avocado for a creamier salsa.
Storage Instructions:
- Refrigerator: Store sliced pork and salsa separately in airtight containers. Pork will keep for 3–4 days; salsa is best within 2 days.