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Marinated Pork Tenderloin with Peach Salsa

This pork is best if marinated overnight.

Course Main Course
Cuisine American
Keyword easy dinner recipe, gluten-free recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 20 minutes
Servings 4 servings
Author Linda Spiker


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

Peach Salsa:

  • 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 jalapeƱo pepper finely minced (2 teaspoons for mild, 3 for medium, 4 for hot)
  • 2 tablespoons cilantro chopped
  • salt and pepper to taste



  1. Use a microplane to zest limes, then juice them. Combine all ingredients and whisk. Place tenderloins in a dish and pour marinade over pork.
  2. 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:

  1. Combine all ingredients, stir. Serve immediately.


  1. 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.
  2. 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.
  3. When the center of pork is very light pink remove from grill, cover with foil and allow to rest for five minutes.
  4. Slice pork and top with some salsa. Serve the rest of the salsa on the side.