CARIBBEAN-SPICED PORK TENDERLOIN WITH PEACH SALSA
I love this recipe because of the depth of flavors and burst of colors. It's quick and easy to make. It's best when peaches are in season, but you could try strawberries or pineapple instead. -Holly Bauer, West Bend, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings (1-1/3 cups salsa).
Number Of Ingredients 16
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.
Nutrition Facts : Calories 229 calories, Fat 11g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 522mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
SPICY HONEY-GLAZED GRILLED PORK CHOPS WITH PEACH PICO DE GALLO
These grilled pork chops are flavored with a spiced-honey glaze that helps them get a nice char. Serve with a chunky peach pico de gallo.
Provided by Rachel Gurjar
Yield 4 servings
Number Of Ingredients 14
Steps:
- Trim excess fat from pork chops. Pat dry and season both sides with salt. Set aside.
- Mix red pepper flakes, garlic powder, onion powder, paprika, ½ tsp. cumin seeds, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl to combine. Heat honey in a small saucepan over medium just until warm. Remove pan from heat and stir in spice mixture. Set spiced honey aside.
- Toss peaches, red onion, jalapeño, lime juice, cilantro, remaining ½ tsp. cumin seeds, and remaining 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a medium bowl to combine. Chill peach pico de gallo until ready to serve.
- Prepare a grill for 2-zone heat (for a charcoal grill, bank two thirds of coals on one side of grill and scatter remaining coals on other side; for a gas grill, set one burner to high heat and remaining burners to medium-low); oil grate. Grill reserved chops on hotter side of grill, moving to cooler side as needed to control flare-ups, until lightly charred on both sides, about 3 minutes per side. Move pork chops to cooler side of grill, cover, and grill, turning often and basting with reserved spiced honey, until an instant-read thermometer inserted into the thickest part of pork chops registers 145°, about 5 minutes longer. Transfer pork chops to a platter and let rest 10 minutes.
- Spoon peach pico de gallo over pork chops just before serving.
GRILLED CARIBBEAN-SPICED PORK TENDERLOIN WITH PEACH SALSA
A quick and easy way to grill pork tenderloin. Coated in a Caribbean spice mixture, grilled, and served with homemade peach salsa.
Provided by Joan Heeg
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Peach Salsa Recipes
Time 40m
Yield 4
Number Of Ingredients 15
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.
Nutrition Facts : Calories 232.5 calories, Carbohydrate 8.6 g, Cholesterol 73.8 mg, Fat 11 g, Fiber 1.2 g, Protein 23.9 g, SaturatedFat 2.3 g, Sodium 580.2 mg, Sugar 6.3 g
5-INGREDIENT GRILLED PORK TENDERLOIN WITH PEACHES
If you're craving a juicy piece of meat from the grill but still desire a meal with a light finish, give pork tenderloin a try. Grilled peaches also pair well with chicken or can be enjoyed as a side dish for any barbecue.
Provided by Michelle Dudash
Categories main-dish
Time 4h15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Combine the ginger, 2 tablespoons vinegar and 1 tablespoon high-heat cooking oil, like canola, in a large resealable plastic bag. Sprinkle the pork with freshly ground black pepper and seal in the bag, squeezing out as much air as possible. Refrigerate at least 4 hours, or preferably overnight.
- When ready to cook, move the pork to the counter to bring it to room temperature. Preheat the grill for cooking over medium heat (350 to 400 degrees F).
- Cut the peaches in half crosswise around the pit (not through the stem) for easier release. Twist the halves in opposite directions to release the flesh from the pit. Twist the pit out of the peach, cutting tightly around the pit with a paring knife, if necessary. Drizzle the peaches cut-side up with the remaining 2 teaspoons vinegar.
- Drain off the marinade and sprinkle the pork with 1/4 teaspoon salt. Rub the grill grates lightly with oil and grill the pork until it has nice grill marks and releases easily from the grill, about 8 minutes.
- Turn the pork and cook another 5 minutes. Once more, turn to another side and cook an additional 5 minutes. Remove the pork and cover it loosely with foil. Allow to rest 5 to 10 minutes to let the juices redistribute.
- Meanwhile, place the peaches on the grill cut-sides down and cook until they have nice grill marks, release easily from the grill and are softened, 8 to 10 minutes.
- Sprinkle the pork and peaches with basil and additional salt and pepper to taste. Slice and serve.
Nutrition Facts : Calories 170, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 47 milligrams, Sodium 336 milligrams, Carbohydrate 11 grams, Fiber 2 grams, Protein 19 grams
GRILLED PORK WITH SPICED PEACH COMPOTE
Make and share this Grilled Pork With Spiced Peach Compote recipe from Food.com.
Provided by lazyme
Categories Pork
Time 55m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In small saucepan, combine apple jelly, vinegar, tarragon and crushed red pepper flakes; mix well.
- Cook over medium heat, stirring constantly, until jelly melts.
- In small bowl, combine hot jelly mixture and chopped peaches.
- Let stand at room temperature for 15 to 30 minutes.
- Grill directions:
- Heat grill.
- If desired, season pork chops with salt and pepper.
- When ready to grill, place pork chops on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals.
- Cook 8 to 10 minutes or until pork is no longer pink, turning once.
- Serve spiced peach compote with pork chops.
- Broiler directions:
- Prepare peach compote as directed above.
- Spray broiler pan with nonstick cooking spray.
- If desired, season pork chops with salt and pepper.
- Place pork chops on spray-coated pan. Broil 4 to 6 inches from heat for 10 to 14 minutes or until pork is no longer pink, turning once.
- Serve spiced peach compote with pork chops.
Nutrition Facts : Calories 53.5, Fat 0.2, Sodium 3.5, Carbohydrate 13.5, Fiber 1.1, Sugar 10.6, Protein 0.7
GRILLED PORK WITH SPICED PEACH COMPOTE
A quick and simple meal from Dinner In No Time.
Provided by Vicki Butts (lazyme) @lazyme5909
Categories Pork
Number Of Ingredients 7
Steps:
- In small saucepan, combine apple jelly, vinegar, tarragon and crushed red pepper flakes; mix well. Cook over medium heat, stirring constantly, until jelly melts. In small bowl, combine hot jelly mixture and chopped peaches. Let stand at room temperature for 15 to 30 minutes.
- Grill directions: heat grill. If desired, season pork chops with salt and pepper. When ready to grill, place pork chops on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until pork is no longer pink, turning once. Serve spiced peach compote with pork chops.
- Broiler directions: Prepare peach compote as directed above. Spray broiler pan with nonstick cooking spray. If desired, season pork chops with salt and pepper. Place pork chops on spray-coated pan. Broil 4 to 6 inches from heat for 10 to 14 minutes or until pork is no longer pink, turning once. Serve spiced peach compote with pork chops.
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