Grilled Pork Tenderloin with Stone Fruit Salsa
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