Grilled Pork Tenderloin With Peach Salsa Recipes

CARIBBEAN-SPICED PORK TENDERLOIN WITH PEACH SALSA

Steps:

• In a small bowl, combine the first nine ingredients; set aside. In another small bowl, combine the oil, brown sugar, jerk seasoning, thyme, rosemary and seasoned salt. Rub over pork., Grill, covered, over medium heat for 9-11 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before slicing. Serve with salsa.

GRILLED CARIBBEAN-SPICED PORK TENDERLOIN WITH PEACH SALSA

Steps:

• Combine peaches, bell pepper, red onion, cilantro, lime juice, garlic, salt, and pepper in a bowl. Set peach salsa aside.
• Combine olive oil, brown sugar, Caribbean jerk seasoning, thyme, rosemary, and seasoned salt in a second small bowl. Rub tenderloin with the spice mixture.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Place tenderloin on hot grill and cook covered for 9 to 11 minutes. Turn and grill until tenderloin is slightly pink in the center, 9 to 11 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove from heat, cover, and let sit for 5 minutes before slicing. Serve with peach salsa.

GRILLED PORK TENDERLOIN WITH PEACH SALSA

Steps:

• Combine the chili powder, garlic powder, sugar, salt, and pepper in a small bowl and rub the spice mixture all over the pork tenderloins. Cover and refrigerate for 2-24 hours.
• Place the peaches, onion, bell pepper, cilantro, lime juice, jalapenos, salt, and pepper in a large bowl and mix well.
• Cover and refrigerate for up to 24 hours.
• Melt the jam in a small saucepan and add the barbecue sauce. Remove the pan from the heat and add the ginger, garlic powder, and lime juice. Place half of the glaze in a small bowl to serve with the pork later.
• Preheat the grill to medium-high heat or 400 degrees. Brush the grill with vegetable oil to keep the pork from sticking.
• Place the pork tenderloins on the grill and turn every 5 minutes or so. 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. Cook for 2 minutes and turn and brush the glaze on the other side. Cook for an additional 2 minutes.
• The tenderloins will take a total of 15-20 minutes to reach an internal temperature of 140 degrees at the thickest part. This will, of course, depend on the size of the tenderloins and how hot your grill is.
• When the tenderloins reach 140 degrees remove them from the grill, tent with foil and let them rest for about 5 minutes to come up to 145 degrees.
• To serve, slice the pork tenderloins and top with a large spoonful of the peach salsa.

GRILLED PORK TENDERLOIN WITH PEACH SALSA

Steps:

• To prepare salsa: Preheat grill to medium. Brush fruit halves and onion slice with oil. Sprinkle with 1/4 tsp. each salt and pepper. Grill the fruit and onion until tender and grill-marked, 3 to 4 minutes per side. Remove from grill and coarsely chop. Transfer to a medium bowl; stir in cilantro and lime juice.
• To prepare pork tenderloin: Combine oil, garlic, chili powder, cumin, salt, and pepper in a small bowl; rub evenly over pork. 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. Transfer to a clean cutting board and let stand for 10 minutes.
• Slice the pork diagonally. Divide the pork slices among 4 plates and top with the salsa.

GRILLED PORK CHOPS WITH PEACH SALSA

Steps:

• Salsa:
• In a bowl toss all of the salsa ingredients together and set aside.
• Pork chops:
• Heat an outdoor grill or grill pan over medium-high heat.
• Brush the pork chops with the oil. In a small bowl combine the chili powder, salt and pepper. Generously sprinkle the rub over both sides of each pork chop. Grill the chops until cooked through, about 4 to 6 minutes per side. (Set 1 chop aside for Online Round 2 Recipe, Orzo Soup with Pork.) Arrange the chops on a serving platter and let rest 5 minutes before serving.
• Serve the chops with the peach salsa.

GRILLED PORK TENDERLOIN WITH PEACH-CUCUMBER SALSA

Steps:

• Heat grill to medium heat.
• Sprinkle taco seasoning mix evenly onto meat.
• Spray large sheet of heavy-duty foil with cooking spray. Fold up all sides of foil; place on rimmed baking sheet. Combine rice, water, salsa and 1/2 cup dressing; pour onto center of foil sheet. Fold foil to make packet; place on grill grate.
• Add meat and peaches to grill. Cook 6 to 8 min. or until peaches are tender, turning after 4 min. Remove peaches from grill; set aside. Continue grilling meat and foil packet 11 to 14 min. or until meat is done (145ºF), turning meat after 7 min. Remove meat and foil packet from grill. Cut slits in foil to release steam before opening packet. Let stand 3 min.
• Chop peaches; place in medium bowl. Add cucumbers, cilantro, onions, avocados, peppers and remaining dressing; mix lightly. Fluff rice mixture; spoon onto platter. Slice meat; place over rice. Top with peach-cucumber salsa.