One bite of Grilled Pork Tenderloin with Peach Salsa and your taste buds will be doing backflips and it's equally good at a backyard BBQ or fancy dinner party.
½cupfresh cilantro choppedyou can substitute parsley)
3tablespoonfresh lime juice
2jalapeno peppersremove seeds and membranes and mince
½teaspoonkosher salt
¼teaspoonground black pepper
Instructions
Pork Tenderloin Rub Directions:
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.
Peach Salsa Directions:
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.
Peach Glaze Directions:
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.
To serve:
To serve, slice the pork tenderloins and top with a large spoonful of the peach salsa.
Notes
Tips: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.[nutrition-label]