Entree: United States – Southern United States – Grilled Pork Tenderloin with Peach Salsa

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 5 min

Total 35 min

Ingredients

- 1.5 lb (680 g) pork tenderloin
- 2 tbsp (30 ml) olive oil
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 tsp (1 g) smoked paprika
- 3 medium peaches, peeled and diced (about 18 oz / 510 g)
- 1/4 cup (40 g) red onion, finely diced
- 1 small jalapeño, seeded and minced (about 10 g)
- 1/4 cup (15 g) fresh cilantro, chopped
- 2 tbsp (30 ml) fresh lime juice
- 1 tbsp (15 ml) honey

Instructions

1. Trim silver skin from the pork tenderloin and pat dry. Rub with olive oil, kosher salt, black pepper, and smoked paprika.
2. Preheat grill to medium-high heat (about 400°F / 200°C). Oil the grates.
3. Place pork on the grill and cook, turning occasionally, until an instant-read thermometer inserted into the thickest part reads 145°F (63°C), about 12–15 minutes depending on thickness.
4. While pork cooks, combine diced peaches, red onion, jalapeño, cilantro, lime juice, and honey in a bowl; toss gently and adjust salt to taste. Let sit at room temperature for flavors to meld.
5. Remove pork from grill and transfer to a cutting board; tent loosely with foil and rest 5–10 minutes.
6. Slice pork into medallions and serve topped with a generous spoonful of peach salsa.