Grilled Pork Tenderloin with Stone Fruit Salsa

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

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.

Notes

Copyright 2018 Colleen Topper All Rights Reserved
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