Print Recipe

Pork Tenderloin with Peach Salsa

Course: Main Course

Ingredients

Marinade

  • 1 tsp freshly grated lime zest
  • 1/3 cup freshly squeezed lime juice
  • 1/4 cup olive oil
  • 1/4 cup honey optional
  • 2 tbsp spicy brown mustard or your favorite mustard
  • 1 tsp ground pepper
  • 1 tsp salt
  • 2 1 pound pork tenderloins

Salsa

  • 3 cups peaches, peeled and diced (about six peaches)
  • 1/4 cup shallots or red onion, peeled and finely diced
  • 2 tbsp lime juice (about 2-3 limes)
  • 1 tbsp honey optional
  • 2 tbsp cilantro, chopped
  • salt and pepper to taste

Instructions

Marinade

  • Zest and juice limes. Combine all ingredients and whisk.
  • Place tenderloins in a Ziploc bag and pour marinade over pork.
  • Refrigerate overnight, if possible. Otherwise marinate all day the day you plan to cook turning several times.

Salsa

  • Combine all ingredients, stir. Serve immediately.

Pork

  • 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.
  • 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.
  • When the center of pork is very light pink remove from grill, cover with foil and allow to rest for five minutes.
  • Slice pork and top with some salsa. Serve the rest of the salsa on the side.