Marinated Pork Tenderloin with Peach Salsa
This pork is best if marinated overnight.
easy dinner recipe, gluten-free recipe
Marinade and Pork:
freshly grated lime zest
freshly squeezed lime juice
spicy brown mustard
or your favorite mustard
coarsely ground pepper
3/4-1 pound pork tenderloins
peeled and diced (about six peaches)
shallots or red onion
peeled and finely diced
about 2-3 limes
finely minced (2 teaspoons for mild, 3 for medium, 4 for hot)
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.