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Pork tenderloin is the leanest cut of pork there is. But that doesn’t mean it’s dry, in fact when cooked correctly tenderloin is super tender and juicy. It’s also very budget friendly. If you haven’t cooked a pork tenderloin before, don’t be intimidated. It’s actually very easy. The secret to keeping the meat from drying out is cooking it until the center is very light pink instead of white. The meat will continue cooking after it is removed from the grill resulting in a perfect ‘doneness’. If you cook it until the center is white it may be overcooked once it rests.
I marinate these tenderloins overnight in a combination of olive oil, lime juice and spicy brown mustard. The marinade creates a tender flavorful meat.
The Peach Salsa:
Ripe juicy peaches, red onion, cilantro, honey and jalapeño combine to make a spicy and sweet salsa which is the perfect compliment to this savory pork. When peaches are out of season I top this tenderloin with my mango salsa.
The Recipe: Marinated Pork Tenderloin with Peach Salsa
Tips and what you will need: This pork is best if marinated overnight but you can also marinate all day the day you plan to serve it. When peaches are out of season I top this tenderloin with my mango salsa. You will need a good knife, a microplane (for zesting limes) and a grill. We use a Weber Grill. If you don’t have room for a large grill I would love to make a suggestion: we love our mini grill and take it to the beach and park all the time. (affiliate links) This recipe is grain free, gluten free and dairy free.
My Whole 30 friends can omit honey
Marinated Pork Tenderloin with Peach Salsa
This pork is best if marinated overnight.
Marinade and Pork:
- 1 teaspoon freshly grated lime zest
- 1/3 cup freshly squeezed lime juice
- 1/4 cup olive oil
- 1/4 cup honey (optional)
- 2 tablespoons spicy brown mustard (or your favorite mustard)
- 1 teaspoon coarsely ground pepper
- 1 teaspoon salt
- 2 (3/4-1 pound) pork tenderloins
- 3 cups peaches, peeled and diced (about six peaches)
- 1/4 cup shallots or red onion, peeled and finely diced
- 2 Tablespoons lime juice (about 2-3 limes)
- 1 Tablespoon honey (optional)
- 1 jalapeño pepper, finely minced (2 teaspoons for mild, 3 for medium, 4 for hot)
- 2 tablespoons cilantro, chopped
- salt and pepper to taste
- Use a microplane to zest limes, then juice them. Combine all ingredients and whisk. Place tenderloins in a dish and pour marinade over pork.
- Cover and refrigerate overnight if possible turning several times the next day. Otherwise marinate all day the day you plan to cook turning several times.
- Combine all ingredients, stir. Serve immediately.
- Take pork out of refrigerator and allow to rest on counter for a half hour before cooking. Clean grill and either spray or wipe with coconut oil to prevent sticking. Preheat grill to 400 degrees.
- Place pork on grill and cook for 18-20 minutes, turning every five minutes creating nice grill marks on all four sides. While pork is cooking prepare salsa.
- When the center of pork is very light pink remove from grill, cover with foil and allow to rest for five minutes.
- Slice pork and top with some salsa. Serve the rest of the salsa on the side.
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