One bite of Grilled Pork Tenderloin with Peach Salsa and your taste buds will be doing their happy dance!
Grilled Pork Tenderloin with Peach Salsa begins with a simple pork tenderloin rub of chili powder, brown sugar, and garlic powder which flavors the meat and keeps it moist.
After marinating, the pork tenderloin is grilled until it is tender and juicy and then covered with a decadent sweet and savory peach glaze made with peach preserves and barbecue sauce. But wait, the deliciousness doesn’t end there, although you could certainly serve the grilled pork tenderloin with peach glaze at this point.
The icing on the cake or in this case, the icing on the pork is a quick and easy, healthy peach salsa recipe which calls for fresh, luscious, sweet summer peaches and zesty jalapeños, along with some fresh red bell pepper, a little onion, fresh tangy lime juice, and cilantro.
Peaches and pork go together like peanut butter and jelly or salt and pepper. And this Grilled Pork Tenderloin with Peach Salsa is a wonderful example of an entree which is as perfect for a casual summer backyard BBQ as it is impressive for a fancy dinner party.
If you like pork tenderloin, you might also enjoy these delicious and popular recipes: Pork Tenderloin with Mustard Sauce, Bacon and Mushroom Stuffed Pork Tenderloin, Pork Tenderloin with Blackberry Sauce. Need more ideas? Click here for some other main dish recipe choices. And, if by chance you like pork ribs, be sure to check out my easy recipe for baby back ribs today!
How to make Pork Tenderloin Rub:
Combine the chili powder, garlic powder, sugar, salt, and pepper in a small bowl and rub the spice mixture all over the pork tenderloins. Cover and refrigerate for 2-24 hours.
How to make Peach Salsa:
Place the peaches, onion, bell pepper, cilantro, lime juice, jalapenos, salt, and pepper in a large bowl and mix well.
Cover and refrigerate for up to 24 hours.
How to make Peach Glaze:
Melt the jam in a small saucepan and add the barbecue sauce. Remove the pan from the heat and add the ginger, garlic powder, and lime juice. Place half of the glaze in a small bowl to serve with the pork later.
Grilling the Pork Tenderloin:
Preheat the grill to medium-high heat or 400 degrees. Brush the grill with vegetable oil to keep the pork from sticking.
Place the pork tenderloins on the grill and turn every 5 minutes or so.
When the meat thermometer reads 135 degrees and you have approximately 4 minutes of grilling time left, coat the pork tenderloins liberally with the glaze. Cook for 2 minutes and turn and brush the glaze on the other side. Cook for an additional 2 minutes.
The tenderloins will take a total of 15-20 minutes to reach an internal temperature of 140 degrees at the thickest part. This will, of course, depend on the size of the tenderloins and how hot your grill is.
When the tenderloins reach 140 degrees remove them from the grill, tent with foil and let them rest for about 5 minutes to come up to 145 degrees which is the perfect doneness for pork.
To serve, slice the pork tenderloins and top with a large spoonful of the peach salsa.
If you don’t have 24 hours to let the pork marinate, don’t let this deter you. Make this dish anyway and leave the rub on as long as you can. I promise it’s delicious no matter what.
To seed a jalapeno, slice it lengthwise. Use a small spoon to scrape out the seeds and any membrane (a grapefruit spoon works great for this). After you chop up the jalapenos, be sure to wash your hands thoroughly and do not touch your eyes because the juice will burn.
Leftover peach salsa can be served as a salad, as a dip with chips, or as a delicious topping for bruschetta or fish.
If you make this recipe, please be sure to rate it and leave a comment below. I love hearing from you!
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