Low Carb Grilled Pork with Blackberry Salsa
5.7 g
Net Carbs
30.8g
Protein
10.5g
Fat
4.1g
Fiber
257
Calories
Cooking tip: We use a pork tenderloin (not pork loin) for this recipe. Pork tenderloin is a long lean cut of meat that is typically smaller than pork loin which is a larger cut of meat, frequently called a pork roast, which benefits from a low and slow cooking method. While tenderloin is great on the grill, pork loin would benefit from a different cooking method for best results.
Ingredients:
- 1 1/4 pounds pork tenderloin
- 1 1/2 tablespoons olive oil
- 2 1/4 teaspoons coarse kosher salt, divided
- 1 1/4 teaspoon ground black pepper, divided
- 1 teaspoon garlic powder
- 3/4 small (53g) red onion, thickly sliced
- 1 fresh (14g) jalapeno pepper
- 9 ounces fresh blackberries, roughly chopped
- 1 cup (16g) cilantro leaves, chopped
- 1/3 cup (50g) diced green bell pepper
- 1 1/2 tablespoons fresh lime juice
Directions:
- Heat grill over high flame.
- Trim tenderloin of any silver skin or excessive fat. Evenly coat in olive oil and sprinkle with 2 teaspoons coarse salt, 1 teaspoon pepper and 1 teaspoon garlic powder.
- Sear each side of the tenderloin over medium high flame rotating every 1 1/2 minutes, covering with the lid between turns. Turn the flame down to low on one side of the grill, and place the tenderloin over that section. Cook, flipping once, until an instant read thermometer inserted in the thickest part of the tenderloin reads 145°F, about 6 minutes per side. Remove meat to a plate and allow to rest for 10 minutes before slicing.
- To make the blackberry salsa, place red onion slices and the jalapeno over the hot side of the grill until beginning to char, about 2 minutes. Flip and char opposite side, another 2 minutes. Set aside until cool enough to touch.
- In a medium bowl, fold together blackberries, cilantro, bell pepper, lime juice, 1/4 teaspoon coarse salt, 1/4 teaspoon pepper, minced grilled onion, and minced grilled jalapeno. Remove the seeds from the jalapeno for a more mild salsa, or include them for a spicier version.
- To serve, plate 4 ounces cooked pork with a scant 1/2 cup blackberry salsa for each serving.
