Pork Tenderloin with peach Salsa
By Sue Serves 6
Sue Chef's Notes: Why pork and fruit you ask? There is a pleasing balance between the sweetness of fruit and saltiness of pork that tastes great.
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- 2 whole whole pork tenderloin
- 1 tbsp olive oil
- 1 × pinch salt and pepper
- 2 cups peach salsa (see recipe)
You may also need:
Cooking Thermometer, Grill, Kitchen Knife, Plate
Though many shy away from pork, the loin cut is actually a lean protein source that is tender and delicious. In fact, this can be trimmer than some cuts of red meat.
Prepare Peach Salsa and let set at room temp while pork is cooking. (See separate recipe).
Heat grill to medium-high heat. Sear outside of tenderloin on grill until it gets grill marks on all sides. Turn heat down to medium, close lid, and cook for 10 minutes or until internal temp reaches 145 degrees F. Remove from grill and let rest for 5 minutes.
Slice pork into medallions and fan out on a plate. Top with salsa and serve.
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