Grilled Pork Tenderloin with Stone Fruit Salsa

September 10, 2018
Grilled Pork Tenderloin with Stone Fruit Salsa Recipe

Grilled Pork Tenderloin with Stone Fruit Salsa

Course Dinner, Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes
Servings 2 people


  • 1 peach, pitted and cut into 1/4-inch dice
  • 2-3 apricots, pitted and cut into ¼-inch dice
  • 1/4 cup red bell pepper, cut into ¼-inch
  • 2 tablespoons shallots, minced
  • 1 teaspoon mint, minced
  • 1 teaspoon fresh lime juice
  • 1 pinch of salt
  • 1 pound pork tenderloin
  • 2 tablespoons olive oil
  • 1 tablespoon garlic, minced
  • 1 tablespoon Dijon mustard
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 teaspoons paprika
  • 1 teaspoon dried lavender flowers (or sage)


  • Make the Salsa: Combine peach, apricots, red pepper, shallots, mint, lime juice and pinch of salt one hour before cooking pork. Set aside at room temperature.
  • Prepare the BBQ for medium-indirect heat.
  • Prepare the Pork: Combine the olive oil, garlic, mustard, salt, pepper, paprika, and lavender flowers. Rub the pork tenderloin with the spices and set aside at room temperature until fire is ready.
  • Grill the pork on all sides, about 4 minutes per side, until cooked through. Remove from the grill, let rest 10 minutes. Slice into medallions and serve with the peach-apricot salsa.


Copyright 2018 Colleen Topper All Rights Reserved