Grilled Peach Salsa over Grilled Pork Tenderloin Recipe
![Atkins Grilled Peach Salsa over Grilled Pork Tenderloin](https://bucketeer-2ef062fa-a667-495f-9b8b-7d2ef5a7590d.s3.us-east-1.amazonaws.com/2e0bd5400d5434988ee4ace57ba40c06_Grilled%20Peach%20Salsa%20over%20Grilled%20Pork%20Tenderloin.jpg)
5.3g
Net Carbs
Net Carbs
Prep Time: 25 Minutes
Style:American
Cook Time: 35 Minutes
Phase: Phase 3
Difficulty: Moderate
Style:American
Cook Time: 35 Minutes
Phase: Phase 3
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
35.8g
Protein
9.5g
Fat
1.1g
Fiber
261.1cal
Calories
![calculator](https://www.atkins.com/wp-content/themes/atkins_theme/assets/images/calc.png)
How to Calculate Atkins Net Carbs
Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)
×INGREDIENTS
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3 Tbsp lime juice, unsweetened
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1 1/2 Tbsp olive oil
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1 1/2 Tbsp fresh cilantro
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2 tsp fresh garlic
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1 tsp lime zest
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1 1/4 tsp table salt
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0 1/4 tsp black pepper, ground
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36 oz raw pork tenderloin
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1 xlrg fresh peaches
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0 1/2 lrg fresh red bell pepper
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0 1/2 ea fresh red onion, medium, 2 1/2"
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1 ea fresh jalapeno peppers
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.
Cooking Tip