American 25 min

Grilled Pork Tenderloin with Peach Salsa

Name: Grilled Pork Tenderloin with Peach Salsa
Total time: 25 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 pork tenderloins (about 1 lb each), silver skin removed; 2 tablespoons olive oil; 1 tablespoon smoked paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; ½ teaspoon cumin; 1 teaspoon salt; ½ teaspoon black pepper; 2 fresh peaches, pitted and diced; ½ red onion, finely diced; 1 jalapeño, seeded and minced; ¼ cup fresh cilantro, chopped; 2 tablespoons fresh lime juice; 1 tablespoon honey; Salt to taste

healthygluten-freequick

Ingredientsfor 2

310

Cal

40g

Protein

16g

Carbs

10g

Fat

12 pork tenderloins (about 1 lb each), silver skin removed
22 tablespoons olive oil
31 tablespoon smoked paprika
41 teaspoon garlic powder
51 teaspoon onion powder
6½ teaspoon cumin
71 teaspoon salt
8½ teaspoon black pepper
92 fresh peaches, pitted and diced
10½ red onion, finely diced
111 jalapeño, seeded and minced
12¼ cup fresh cilantro, chopped
132 tablespoons fresh lime juice
141 tablespoon honey
15Salt to taste

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Instructions

1
Mix paprika, garlic powder, onion powder, cumin, salt, and pepper; rub all over the pork tenderloins with olive oil. Marinate at room temperature 20 minutes.
2
Make the peach salsa: combine diced peaches, red onion, jalapeño, cilantro, lime juice, honey, and a pinch of salt. Toss gently and let sit at room temperature while the pork cooks — the flavors meld as it sits.
3
Preheat grill to medium-high (400°F). Grill tenderloins, turning every 3–4 minutes to brown all sides evenly, for 18–22 minutes total until an instant-read thermometer reads 145°F in the thickest part. Rest 5 minutes before slicing into ¾-inch medallions. Serve topped generously with fresh peach salsa.