Grilled Peach Salsa over Grilled Pork Tenderloin
5.3g
Net Carbs
35.8g
Protein
9.5g
Fat
1.1g
Fiber
261
Calories
Ingredients:
- 1 teaspoon lime zest
- 1 1/2 tablespoons fresh cilantro FNDDS
- 1 1/2 tablespoons olive oil USDA
- 36 ounces raw pork tenderloin USDA
- 1/4 teaspoon black pepper, ground USDA
- 1 xlrg fresh peaches USDA
- 2 teaspoons fresh garlic FNDDS
- 1/2 lrg fresh red bell pepper Canadian Nutrient File
- 3 tablespoons lime juice, unsweetened USDA
- 1 1/4 teaspoons table salt USDA
- 1/2 ea fresh red onion, medium, 2 1/2" USDA
- 1 ea fresh jalapeno peppers USDA
Directions:
- In a small bowl combine 2 tablespoons lime juice, 1 tablespoon olive oil, 1 tablespoon minced cilantro, 2 teaspoons minced or pressed garlic, 1 teaspoon lime zest, 1 teaspoon salt, and ¼ teaspoon black pepper. Place pork tenderloins on a platter and cover all surfaces with the lime and garlic marinade. Allow to sit for 15 minutes.
- While tenderloins marinate, slice peach into quarters, removing the pit and place on a platter or baking sheet. Cut bell pepper into quarters; slice onion into ¼-inch thick rounds; halve jalapeno and remove seeds and add all to the platter with the peaches. Spray both sides of the peaches and vegetables with olive oil spray.
- Heat gas grill over high flame.
- Reduce flame to medium and place the tenderloins to cook. Grill tenderloins, rotating regularly, until they reach an internal temperature of 145°F in the thickest part, 20-35 minutes depending on thickness. Remove from grill and rest the meat for 5 minutes before slicing.
- While tenderloins are cooking, grill peaches and vegetables over medium flame for about 3 minutes per side, then remove from grill. Cut peaches and bell pepper into ¼-inch cubes, dice onion and jalapeno, and place in a small bowl. Mix with 1 tablespoon lime juice, ½ tablespoon cilantro, and ¼ teaspoon salt. Refrigerate until ready to use.
- Plate about 5-ounces cooked sliced tenderloin with 1/3 cup peach salsa for each serving and serve while warm.