Cut peaches into 1/2″ sized pieces. Transfer the skillet to the oven and bake until the internal temperature registers 160˚ F on an instant read thermometer. Yes! Add meat and peaches to grill. Whole30 Grilled Pork Chops with Peach Salsa Recipe. Grill pork, with lid down, for 20 minutes or until instant-read thermometer inserted into thickest part of tenderloin registers 150ºF. If we have any pork tenderloin left over, I like to shred it and use it for tacos. The tenderloin is coated in a Caribbean spice mixture, grilled, and served with homemade peach salsa. Additional Time 12 hours. Nothing bland here, no sir! You can also serve it with burritos, quesadillas and tostadas. Sprinkle with 1/4 tsp. Enjoy! ngredients; 1 pork tenderloin (3/4 pound) 2 teaspoons olive oil; t tsp fresh, or 1/2 tsp dried oregano; 1/2 teaspoon ground cumin; SALSA: … This time, I wanted to create a flavorful sauce (which evolved into a salsa) to top off my pork tenderloin and add some real depth and dimension to the dish. Grilled pork tenderloin comes to mind right away. Brush fruit halves and onion slice with oil. You will love this cut of pork in the slow cooker. For the pork: Remove excess fat and the silver skin from the tenderloin. To prepare salsa: Preheat grill to medium. Info. For the pork: Remove excess fat and the silver skin from the tenderloin. Lean pork tenderloin pairs nicely with grilled peaches and fresh, citrusy cilantro in this Mexican-inspired taco recipe. Fresh peaches, cherries, red pepper, jalapeno and cilantro combine to complement everything from pork to salmon to chicken. Trim tenderloin of fat, etc. Any combination of peaches, nectarines, plums and apricots will work in this salsa--use 3 medium fruit total or about 4 to 5 small fruit. Cut pork tenderloin into medallions about 3/4" thick. Sprinkle pork with salt and pepper and rub all over. 219 calories; protein 24.7g; carbohydrates 8.3g; dietary fiber 1.5g; fat 9.5g; saturated fat 1.8g; cholesterol 73.7mg; vitamin a iu 540.6IU; vitamin c 6.9mg; folate 4.7mcg; calcium 20.3mg; iron 1.5mg; magnesium 38mg; potassium 600.5mg; sodium 512mg. Legal Disclaimer. https://palatablepastime.com/2017/08/10/santa-fe-pork-with-peach-salsa Combine the peaches, onion, mint, jalapeno, lime zest, lime juice, and salt #1 into a bowl to make the To make ahead: Prepare salsa (Step 1) up to 8 hours ahead and refrigerate. Pico de gallo; Mango salsa; Black bean salsa; Pineapple salsa… Place tenderloin on hot grill and cook covered for 9 to 11 minutes. Any combination of peaches, nectarines, plums and apricots will work in this salsa--use … Mix together green chilies, chile powder, ground cumin, black pepper, cayenne, salt, onion powder, garlic, olive oil, and cilantro; process in blender or food processor until it becomes a smooth paste. It's quick and easy to make. Pork: Peach salsa pairs well with pork. Preheat the grill to medium-high heat or 400 degrees. Generously sprinkle the rub over both sides of each pork chop. The last recipe I posted with peaches was ironically also pork (a peach-stuffed pork chop, enjoy! Place pork tenderloin on the hot grill and allow to cook 12-15 minutes, turning halfway through while basting with the remaining ¼ cup marinade, until internal temperature reaches 140 … olive oil or corn oil 4 large sweet potatoes, peeled and cut into chunks 2 jarred cups peach salsa - I used mild 3 large cloves garlic, minced DIRECTIONS: Heat oil in a very large oven safe pan on medium high heat. Both the hubs and I love pork meat. Use of this site constitutes acceptance of our, Trader Joe’s Just Spilled Details About 9 Products Coming to Stores This Holiday Season, Hot Cocoa “Charcuterie” Boards Are Our Favorite New Holiday Trend, Nutrition Grilled pork tenderloin comes to mind right away. Season the pork tenderloin with salt and pepper, then marinate the pork in the honey-soy-lime mixture for at least 15 minutes. Cover and refrigerate for 2-24 hours. 1 pork tenderloin (3/4 pound) 2 teaspoons olive oil; 1/2 teaspoon dried oregano; 1/2 teaspoon ground cumin; SALSA: 2 cups fresh or frozen sliced peaches, chopped; 1 tablespoon lime juice; 1 to 3 tablespoons honey; 1 tablespoon minced fresh cilantro; 1 to … For the salsa: Cut the peach in half. MARINADE 1/4 cup bourbon whiskey 1/4 cup soy sauce 2 tablespoons brown sugar, light or dark 1 (1-pound) pork tenderloin… Sprinkle all over with Chili Grande seasoning and salt, and press to adhere spices to the pork… Put the tenderloin in shallow bowl large enough to accommodate it. In fact I cook with tenderloin very often. The pork and the peaches both cook together at the same time, and you can make the grilled peach salsa while the pork … In a small bowl combine the chili powder, salt and pepper. The Peach Salsa: Ripe juicy peaches, red onion, cilantro, honey and jalapeño combine to make a spicy and sweet salsa which is the perfect compliment to this savory pork. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). If you don't have 24 hours to let the pork marinate, don't let this deter you. Try the salsa on chicken or fish too. To cook in the Instant Pot add your rack that came with it to the pot, and add the … Cook 6 to 8 min. Sear the pork in the skillet, rotating, until evenly browned on all sides. Bourbon Marinated Pork Tenderloin with Peach Watermelon Salsa is just so peachy, so Southern and makes a lovely summery dish for two. For the salsa: Cut the peach in half. Add the cilantro, onion, honey, oil, lime zest and juice, salt and pepper. Transfer to a clean cutting board and let stand for 10 minutes. When the meat thermometer reads 135 degrees and you have approximately 4 minutes of grilling time left, coat the pork tenderloins liberally with the glaze. Swiss and salami have had their day. After the pork has rested, slice it into 1-inch thick slices. In small microwave-safe bowl microwave peach marmalade for 30 seconds. While pork is cooking prepare salsa. I used a 6 quart crock pot and it was perfect. I promise it's delicious no matter what. For this easy grilled pork tenderloin recipe, both the pork and the salsa ingredients are cooked on the BBQ, so you don't have to heat up the kitchen to prepare a healthy summer dinner. Place pork in a greased 11x7-in. PIN IT FOR LATER! Remove and let the pork rest for 5 minutes. Ingredients 1 pork tenderloin (about 1 lb) 1/2 teaspoon kosher salt 1/4 teaspoon pepper 3 tablespoons extra-virgin olive oil, divided 2 tablespoons fresh cilantro, coarsely chopped 1 jalapeño pepper 2 peaches (or nectarines) 2 medium tomatoes 3/4 cup fresh prediced onions 1 teaspoon white balsamic vinegar Steps. Grill the fruit and onion until tender and grill-marked, 3 to 4 minutes per side. Ingredients: • 3/4 cup chopped peeled fresh peaches • 1 small sweet red pepper, chopped Meanwhile, … Cook on low for 8-10 hours. Allow to rest at least 5 minutes prior to slicing. Offers may be subject to change without notice. This salsa’s fresh flavors just pop in your mouth with a burst of summer’s bounty. Shred the pork and stir back into the sauce. Brush the grill with vegetable oil to keep the pork from sticking. 2 tablespoons soy sauce 2 tablespoons fish sauce 2 tablespoons lime juice 1 clove garlic, minced 1 teaspoon grated fresh ginger 1/4 cup vegetable oil. Cook on low for 8-10 hours. This is a wonderful grilled entree that is so simple but delivers big flavors. Stir gently and allow to sit, covered. Your email address will not be published. Continue grilling meat and foil packet 14 to 16 min. Place the pork onto the tortillas, top with peach salsa and cilantro and red onion Lay the pork pieces on a cutting board and use the flat side of a meat mallet to pound the cutlets to about 1/4" thick. Ingredients. That meat is so tender, soft and juicy. Place in a small bowl. How to make Pork Tenderloin Rub: Combine the chili powder, garlic powder, sugar, salt, and pepper in a small bowl and rub the spice mixture all over the pork tenderloins. https://www.bonappetit.com/recipe/pork-tenderloin-with-peach-mustard-sauce Remove from grill and coarsely chop. Combine oil, soy sauce, honey and ½ of the lime juice in a bowl. GRILLED PEACH SALSA. Pork Tenderloin with Fresh Peach Salsa Ingredients 1 pork tenderloin (about 1 lb) 1/2 teaspoon kosher salt 1/4 teaspoon pepper 3 tablespoons extra-virgin olive oil, divided 2 tablespoons fresh cilantro, coarsely chopped 1 jalapeño pepper 2 peaches (or nectarines) 2 medium tomatoes 3/4 cup fresh prediced onions 1 teaspoon white balsamic vinegar Peach Salsa Pork Roast INGREDIENTS: 2 1/2 lb. Brush tenderloin with Roasted Garlic BBQ Sauce and continue to cook for 5 minutes or until pork reaches an internal temp of 145°F. Turn and grill until tenderloin is slightly pink in the center, 9 to 11 minutes more. Chicken: Grilled chicken like grilled chicken breast, cilantro lime chicken or even Greek chicken are calling peach salsa’s name. Grill the chops until cooked through, about 4 to 6 minutes per side. Grilled Pork Tenderloin with Peach Salsa Recipe, grilled pork tenderloin recipe, great dish for entertaining. Remove from heat, cover, and let sit for 5 minutes before slicing. Serve with peach salsa. Originally Published: July 12, 2020 by Linda Warren. A flavorful pork tenderloin with a Cuban inspired marinade served with a fresh mango peach salsa that makes weeknight dinners a breeze! More Healthy Summer Dips. Place the pork on the greased grill rack over the drip pan. Share. To make the pork, preheat the oven to 375˚ F. Season the pork with salt and pepper. Because it is a pork tenderloin, it takes a short amount of time to grill. When the center of pork is very light pink remove from grill, cover with foil and allow to rest for five minutes. or until meat is done (160ºF), turning meat after 7 min. … On Instagram? A healthy dinner that can be made quickly in the Instant Pot, Oven, or on the grill! Rub over pork. Slice the pork diagonally. Place tenderloin in baking dish, cover and bake for 15-20 minutes or until pork reaches an internal temperature of 140°F. Grill pork over medium-high heat, turning once, until meat thermometer reads 155 °F (75°C), about 20 to 25 minutes. Step 12. Place in a small bowl. Cut the pork into 3/4" medallions, cutting across the tenderloin crosswise. Grill the pork over medium heat, covered, turning every 1 1/2 minutes, until an instant-read thermometer inserted in the thickest part registers 145 degrees F, 14 to 16 minutes. Melt the jam in a small saucepan and add the barbecue sauce. Slice and spoon sauce over the pork. Can you shred pork tenderloin? 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