GRILLED PORK TENDERLOIN WITH PEACH SALSA
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. Grilling stone fruit caramelizes its sugars, enhances its sweetness and infuses it with smoky flavor. 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. Try the salsa on chicken or fish too.
Provided by Andrea Kirkland, M.S., RD
Categories Diabetic Pork Recipes
Time 45m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 218.7 calories, Carbohydrate 8.3 g, Cholesterol 73.7 mg, Fat 9.5 g, Fiber 1.5 g, Protein 24.7 g, SaturatedFat 1.8 g, Sodium 512 mg, Sugar 5.7 g
GRILLED PORK TENDERLOIN WITH PEACH SALSA
One bite of Grilled Pork Tenderloin with Peach Salsa and your taste buds will be doing backflips and it's equally good at a backyard BBQ or fancy dinner party.
Provided by Sharon Rigsby
Categories Main Dish
Time 2h40m
Number Of Ingredients 19
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.
Nutrition Facts : Calories 376 kcal, Carbohydrate 68 g, Protein 17 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 50 mg, Sodium 3523 mg, Fiber 2 g, Sugar 44 g, UnsaturatedFat 3 g, ServingSize 1 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
GRILLED SMOKY TOFU TACOS WITH PEACH CUCUMBER SALSA
Provided by Katie Lee Biegel
Categories main-dish
Time 5h25m
Yield 4 to 6 servings
Number Of Ingredients 34
Steps:
- For the tofu: Sandwich each piece of tofu between 2 sheets of paper towels and place on a plate. Top with a second plate and weigh the plate down with a can or a heavy book to press any liquid out of the tofu. Set aside, changing the paper towels every 30 minutes, for 2 hours.
- For the lime sour cream: Whisk together the sour cream and lime zest and juice in a small bowl, then transfer to a squeeze bottle or container. Refrigerate until ready to serve.
- For the salsa: Combine the peaches, cucumber, cilantro, jalapeno, lime juice and onion in a large bowl and season with salt and pepper. Set aside.
- For the black beans: Saute the onion in the oil in a large skillet until translucent, 5 to 7 minutes. Add the garlic, chili powder, cumin and red pepper flakes. Cook for 2 minutes, then stir in the tomato paste. Add the beans and 1/2 cup water. Bring to a simmer, then reduce the heat to low and cook for 10 minutes. Season with salt and pepper. Use a potato masher or the back of a wooden spoon to partially mash the beans. Cover to keep warm or reheat when ready to serve.
- Make the tofu: Preheat an outdoor grill or grill pan to medium-high.
- Cut the tofu into 1-inch-wide logs. Mix the chili powder, garlic powder, onion powder, paprika, salt and pepper together in a bowl, then sprinkle the tofu on both sides with the spice mix. Brush the tofu with a generous amount of olive oil. Oil the grill grates, then place the tofu on the grill and cook until heated through, 2 to 3 minutes per side. Transfer to a plate.
- To build each taco, spoon some beans onto a tortilla. Top with the tofu and salsa. Drizzle with lime sour cream and serve immediately.
- Place the onions in a jar. Whisk the vinegars together with the sugar, salt and 1 cup water in a bowl until dissolved. Add the peppercorns. Pour over the onions and refrigerate for 2 to 3 hours (see Cook's Note). Pickled onions keep about 2 weeks in the fridge.
GRILLED PORK TENDERLOIN WITH PEACH-CUCUMBER SALSA
Throw this pork tenderloin with peach-cucumber salsa on the grill. Grilled Pork Tenderloin with Peach-Cucumber Salsa is low-calorie and low-fat.
Provided by My Food and Family
Categories Home
Time 45m
Yield 4 servings
Number Of Ingredients 10
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.
Nutrition Facts : Calories 500, Fat 14 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 920 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 28 g
COFFEE-RUBBED GRILLED PORK TENDERLOIN TACOS WITH PINEAPPLE CUCUMBER SALSA
Steps:
- For the pork tenderloin tacos: Preheat an outdoor grill to high heat on one side and medium-low heat on the other. Mix to combine the brown sugar, chili powder, coffee grounds, garlic powder, onion powder, paprika, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper in a small bowl. Brush the pork tenderloins all over with the oil, then sprinkle over the dry rub on all sides.
- Grill the pork on the high-heat side until it is nicely charred on all sides, 8 to 10 minutes. Move the pork to the medium-low heat side of the grill for indirect grilling. Cover the grill and continue grilling until an instant-read thermometer inserted into the center of the tenderloin registers 150 degrees F, 10 to 12 minutes longer. Remove from the grill and tent loosely with aluminum foil. Let the pork rest for 10 minutes. Thinly slice for tacos.
- To warm the tortillas, heat the tortillas on the grill over low heat, turning once to brown them up a bit. Wrap them in foil to keep them warm until it's time to eat.
- For the pineapple cucumber salsa: Stir to combine the pineapple, cucumber, jalapeno, lime juice, onion, cilantro, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a large bowl.
- For the assembly: To build each taco, place some pork onto a tortilla. Top with some shredded cabbage, pineapple cucumber salsa, sour cream and cilantro. Serve with lime wedges.
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
GRILLED PORK TENDERLOIN WITH SPICY PEACH GLAZE
A friend gave me this recipe and said it was from Martha Stewart. The original recipe calls for chicken, but I use it for pork tenderloin. I am sure it would be great on chicken as well. Super easy, moist and flavorful.
Provided by Epi Curious
Categories Pork
Time 45m
Yield 2 tenderloins, 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat the grill to medium hot.
- In a medium mixing bowl, combine the preserves, garlic, olive oil, soy sauce, dry mustard, cayenne pepper, salt and black pepper, and mix well to combine.
- Sprinkle the tenderloins with additional salt and pepper and place on the grill. Cook about 10 minutes on each side before brushing the upturned side with the glaze. Continue cooking for another 10 to 12 minutes, turning every 3 to 5 minutes and brushing each upturned side with glaze every time, until the meat is cooked through. Move the pork to a cooler part of the grill if it starts to get too dark before it is cooked through.
- Place the peach halves on the grill, cut-side down, and grill 2 minutes. Turn, and brush the tops with the glaze. Grill 3 ro 5 minutes more, until the peaches are soft and the cavities fill with juices. Transfer the cooked pork and peaches to a serving plate & serve immediately.
GRILLED PORK TENDERLOIN WITH PEACH BARBECUE SAUCE
Yield Makes 6 to 8 servings
Number Of Ingredients 18
Steps:
- For sauce:
- Sauté chopped bacon and chile de àrbol in heavy large saucepan over medium heat until bacon is crisp. Add chopped onion and garlic cloves; sauté until onion is translucent, about 5 minutes. Add Worcestershire sauce and crushed peppercorns; stir 1 minute. Add peaches and sauté until translucent, about 5 minutes. Add orange juice, ketchup, 1 1/2 tablespoons lemon juice, and hot pepper sauce. Simmer until sauce thickens enough to coat spoon thickly, stirring sauce often, about 30 minutes.
- Strain sauce into medium bowl, pressing enough liquid and solids through strainer to yield 2 cups sauce; discard solids in strainer. Season sauce to taste with salt and more lemon juice, if desired. (Can be made 1 week ahead. Cover and refrigerate.)
- For pork:
- Brush pork tenderloins with olive oil to coat. Arrange pork on rimmed baking sheet. Mix coarsely ground black pepper, kosher salt, and garlic powder in small bowl to blend. Sprinkle seasoning mixture all over pork. (Tenderloins can be prepared 1 day ahead. Cover and refrigerate.)
- Prepare barbecue (medium-high heat). Transfer 1/2 cup sauce to small bowl to use for basting. Pour remaining sauce into small saucepan. Grill pork tenderloins until brown and meat thermometer inserted into center registers 140°F, turning occasionally with tongs, about 18 minutes. Brush pork all over with some of basting sauce. Grill pork until glazed, turning and brushing with more basting sauce, about 3 minutes longer. Transfer pork to work surface; let rest 10 minutes.
- Rewarm sauce in pan. Cut pork crosswise on slight diagonal into 1/2-inch-thick slices. Arrange pork slices on platter. Drizzle pork with some warm peach barbecue sauce. Serve, passing remaining sauce separately.
- *A long, thin red chile available at Latin American markets, some specialty foods stores, and some supermarkets.
GRILLED PORK TENDERLOIN WITH FRESH PEACH AND GINGER SAUCE
Categories Fruit Ginger Pork Marinate Kid-Friendly Peach Summer Bon Appétit Small Plates
Yield Serves 8
Number Of Ingredients 12
Steps:
- Heat oil in heavy medium saucepan over medium-high heat. Add onion and sugar. Sauté until onion is golden, about 6 minutes. Mix in wine and next 5 ingredients. Cook 1 minute longer. Remove from heat. Cool sauce completely.
- Place pork in large resealable plastic bag. Pour 1 cup sauce over pork. Seal and refrigerate at least 6 hours or overnight, turning meat occasionally. Cover remaining sauce separately and refrigerate.
- Prepare barbecue (medium heat). Remove pork from marinade; discard marinade. Grill pork until meat thermometer inserted into center registers 155°F, turning often, about 35 minutes.
- Meanwhile, boil remaining sauce in heavy medium saucepan until reduced by half, about 5 minutes. Add peaches. Stir until heated through, about 1 minute. Slice pork and arrange on platter. Spoon some sauce over. Top with chives. Pass remaining sauce separately.
GRILLED PORK TENDERLOIN WITH GINGER PEACH SAUCE
During the summer months grilled pork tenderloin is a frequent item on our menu. The Asian influenced sauce in this recipe would also be great with chicken or flank. Nectarines would be a nice substitute for the peaches. The marinading time is not reflected in the prep time.
Provided by Normaone
Categories Pork
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a medium saucepan heat oil over medium heat.
- Add onion and sugar, sautéing until onion is golden, about 6 minutes.
- Add next 6 ingredients.
- Cook 1 minute then remove from heat.
- Put the pork in a large freezer bag.
- Pour 1 cup sauce over pork.
- Seal and refrigerate at least 6 hours or overnight.
- Turn pork now and then.
- Cover and refrigerate the remaining sauce.
- Prepare BBQ to medium heat.
- Remove pork from marinade and discard marinade.
- Grill pork until internal temperature registers 155°F turning frequently, about 35 minutes.
- Meanwhile, in a heavy medium saucepan, boil remaining sauce until reduced by half, about 5 minutes.
- Add peaches.
- Stir until heated through, about 1 minute.
- Slice pork, arrange on platter, and spoon some of the sauce over.
- Top with chives.
- Serve.
- Pass remaining sauce at the table.
GRILLED PORK TENDERLOIN WITH FRESH FRUIT SALSA
This delicious recipe for grilled pork tenderloin is courtesy of chef Emeril Lagasse.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 9
Steps:
- Combine olive oil, garlic, orange juice, marjoram, and orange zest in a resealable plastic bag; add tenderloins, seal, and marinate, refrigerated, overnight.
- Preheat a grill pan over medium-high heat. Remove tenderloin from marinade, discarding marinade. Wipe excess marinade from pork and season with salt and pepper. Add pork to grill and cook, turning every 4 minutes, until grill marks appear and internal temperature of pork reaches 135 to 140 degrees on an instant-read thermometer, about 21 minutes total. Set aside and let cool completely.
- Slice cooled pork crosswise into thin slices. Serve with fruit salsa.
GRILLED PORK WITH PEAR SALSA
My husband, Dave, and I have been in a dinner group with three other couples for a few years. We often share our recipes. This grilled pork was served by one of the couples, and I decided to "pear" it with this fabulous salsa. -Suzan Ward, Coeur d'Alene, Idaho
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the lime juice, oil, garlic, cumin, oregano and pepper; add pork. Turn to coat; cover and refrigerate overnight. Drain and discard marinade., Grill pork, uncovered, over medium heat for 4-6 minutes on each side or until juices run clear., In a bowl, combine the salsa ingredients. Serve with the pork.
Nutrition Facts : Calories 157 calories, Fat 6g fat (1g saturated fat), Cholesterol 32mg cholesterol, Sodium 24mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 3g fiber), Protein 12g protein.
PORK TENDERLOIN WITH PINEAPPLE SALSA
The fresh salsa makes this dish perfect for a hot summer night or picnic.
Provided by zorra65
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a shallow roasting pan with aluminum foil.
- Place pork in roasting pan. Combine 3 tablespoons brown sugar, mustard, and ginger in bowl; spread over pork.
- Bake in preheated oven until juices run clear and a meat thermometer reads 160 degrees F (71 degrees C), about 35 to 40 minutes. Let stand 10 minutes before slicing.
- Combine pineapple, peppers, green onions, cilantro, and 1 tablespoon brown sugar in a bowl. Serve with pork.
Nutrition Facts : Calories 206.7 calories, Carbohydrate 18.7 g, Cholesterol 65.5 mg, Fat 3.7 g, Fiber 1.1 g, Protein 23.9 g, SaturatedFat 1.2 g, Sodium 243.1 mg, Sugar 14.7 g
More about "grilled pork tenderloin with peach cucumber salsa recipes"
GRILLED PORK TENDERLOIN RECIPE - CHEF BILLY PARISI
From billyparisi.com
GRILLED PORK TENDERLOIN (WITH BEST MARINADE EVER ... - DINNER, THEN …
From dinnerthendessert.com
GRILLED PORK TENDERLOIN WITH PEACH-CHERRY SALSA - FLOATING KITCHEN
From floatingkitchen.net
GRILLED PORK TENDERLOIN WITH PEACH RUM SAUCE - HOSTESS AT HEART
From hostessatheart.com
GRILLED PORK TENDERLOIN WITH PEACHES - NATASHASKITCHEN.COM
From natashaskitchen.com
GRILLED PORK TENDERLOIN WITH PINEAPPLE SALSA - A MIND "FULL" MOM
From amindfullmom.com
GRILLED PORK TENDERLOIN WITH PEACH SALSA - DIABETES FOOD HUB
From diabetesfoodhub.org
GRILLED PORK TENDERLOIN WITH PEACH SALSA RECIPE | CDKITCHEN.COM
From cdkitchen.com
GRILLED PORK TENDERLOIN WITH PEACH BBQ SAUCE - DESTINATION DELISH
From destinationdelish.com
PORK TENDERLOIN WITH PEACH SALSA - CAROLINA CHARM
From northcarolinacharm.com
GRILLED PORK TENDERLOIN WITH PEACH-CUCUMBER SALSA
From salewhale.ca
SLOW COOKER PORK TENDERLOIN WITH SALSA - THE DINNER-MOM
From dinner-mom.com
HOME | KRAFT CANADA COOKING | RECIPE | PORK RECIPES, GRILLED PORK ...
From pinterest.ca
GRILLED PORK TENDERLOIN WITH HOMEMADE PEACH RAINBOW SALSA
From theleangreenbean.com
10 BEST GRILLED PORK TENDERLOIN RECIPES - YUMMLY
From yummly.com
GRILLED PORK TENDERLOIN WITH ONTARIO PEACH SALSA
From producemadesimple.ca
MARINATED PORK TENDERLOIN WITH PEACH SALSA | THE ORGANIC KITCHEN …
From theorganickitchen.org
10 BEST PORK TENDERLOIN WITH PEACHES RECIPES - YUMMLY
From yummly.com
GRILLED PORK TENDERLOIN WITH PEACH-MUSTARD SAUCE RECIPE - BON …
From bonappetit.com
PORK TENDERLOIN WITH PEACH SALSA - EVERYDAY ANNIE
From everydayannie.com
GRILLED PORK TENDERLOIN WITH SPICE RUB - THE SEASONED MOM
From theseasonedmom.com
GRILLED PORK TENDERLOIN WITH PEACH-CUCUMBER SALSA RECIPE - KRAFT …
From pinterest.ca
GRILLED PORK TENDERLOIN WITH PEACH SALSA – MAKANANI MEALS
From makananimeals.wordpress.com
BEST EVER HEALTHY GRILLED PORK TENDERLOIN - CREME DE LA CRUMB
From lecremedelacrumb.com
GRILLED PORK TENDERLOIN WITH PEACH-CUCUMBER SALSA
From pinterest.com
GRILLED CHICKEN WITH PEACH CUCUMBER SALSA - SLENDER KITCHEN
From slenderkitchen.com
GRILLED PORK TENDERLOIN WITH PEACH-CUCUMBER SALSA RECIPE LIST ...
From salewhale.ca
GRILLED PORK TENDERLOIN WITH SALSA | LAWRY'S - MCCORMICK
From mccormick.com
GRILLED PORK TENDERLOIN WITH CUCUMBER CANTALOUPE SALSA AND …
From saramoulton.com
THREE-PEPPER PORK TENDERLOIN WITH PEACH-CUCUMBER …
From foodandwine.com
GRILLED PORK TENDERLOIN WITH PINEAPPLE SALSA RECIPE - EAT THIS NOT …
From eatthis.com
GRILLED PORK TENDERLOIN WITH PEACH SALSA - COOK'S COUNTRY
From cookscountry.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love