Grilled Pork Tenderloin with Stone Fruit Salsa

Name: Grilled Pork Tenderloin with Stone Fruit Salsa
Prep time: 15 min
Cook time: 16 min
Total time: 31 min
Ingredients: 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)

September 10, 2018

Grilled Pork Tenderloin with Stone Fruit Salsa

Course Dinner, Main Dish

Cuisine American

Prep Time 15

Cook Time 16

Total Time 31

Servings people

Ingredients

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)

Instructions

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.