Name: Grilled Caribbean-Spiced Pork Tenderloin with Peach Salsa
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Fresh peaches, peeled and diced - ¾ cup; Red bell pepper, chopped - 1 small; Finely chopped red onion - 2 tablespoons; Minced fresh cilantro - 2 tablespoons; Lime juice - 1 tablespoon; Garlic, minced - 1 clove; Salt - ⅛ teaspoon; Ground black pepper - ⅛ teaspoon; Olive oil - 2 tablespoons; Brown sugar - 1 tablespoon; Caribbean jerk seasoning - 1 tablespoon; Dried thyme - 1 teaspoon; Dried rosemary - 1 teaspoon; Seasoned salt - ½ teaspoon; Pork tenderloin - 1

Grilled Caribbean-Spiced Pork Tenderloin with Peach Salsa

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Grilled Caribbean-Spiced Pork Tenderloin with Peach Salsa

1. Fresh peaches, peeled and diced - ¾ cup

2. Red bell pepper, chopped - 1 small

3. Finely chopped red onion - 2 tablespoons

4. Minced fresh cilantro - 2 tablespoons

5. Lime juice - 1 tablespoon

6. Garlic, minced - 1 clove

7. Salt - ⅛ teaspoon

8. Ground black pepper - ⅛ teaspoon

9. Olive oil - 2 tablespoons

10. Brown sugar - 1 tablespoon

11. Caribbean jerk seasoning - 1 tablespoon

12. Dried thyme - 1 teaspoon

13. Dried rosemary - 1 teaspoon

14. Seasoned salt - ½ teaspoon

15. Pork tenderloin - 1

How to cook deliciously - Grilled Caribbean-Spiced Pork Tenderloin with Peach Salsa

1. Stage

Combine peaches, bell pepper, red onion, cilantro, lime juice, garlic, salt, and pepper in a bowl. Set peach salsa aside.

2. Stage

Combine olive oil, brown sugar, Caribbean jerk seasoning, thyme, rosemary, and seasoned salt in a second small bowl. Rub tenderloin with the spice mixture.

3. Stage

Preheat an outdoor grill for medium heat and lightly oil the grate.

4. Stage

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.