Marinated Pork Tenderloin with Peach Salsa
This pork is best if marinated overnight.
Servings 4 servings
Ingredients
Marinade and Pork:
- 1 teaspoon freshly grated lime zest
- ⅓ cup freshly squeezed lime juice
- ¼ cup olive oil
- ¼ 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
Peach Salsa:
- 3 cups peaches peeled and diced (about six peaches)
- ¼ 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
Instructions
Marinade:
- 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.
The Salsa:
- Combine all ingredients, stir. Serve immediately.
Pork:
- 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.