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 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
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
JUST PEACHY PORK TENDERLOIN
I had a pork tenderloin and ripe peaches that begged to be put together. The results proved irresistible! This fresh entree tastes like summer. -Julia Gosliga, Addison, Vermont
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Flatten each tenderloin slice to 1/4-in. thickness. Sprinkle with salt and pepper. In a large nonstick skillet over medium heat, cook pork in oil until tender. Remove and keep warm., Add peaches and lemon juice, stirring to loosen browned bits from pan. Cook and stir until peaches are tender, 3-4 minutes. Stir in the pork and preserves; heat through.
Nutrition Facts : Calories 241 calories, Fat 6g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 340mg sodium, Carbohydrate 23g carbohydrate (20g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
HONEY GLAZED PORK TENDERLOIN WITH FRESH PEACH SALSA
Make and share this Honey Glazed Pork Tenderloin With Fresh Peach Salsa recipe from Food.com.
Provided by Chuck Hughes
Categories Sauces
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- For the salsa:.
- Cut the peach in half. Remove the pit and dice the fruit. Place in a small bowl. Add the cilantro, onion, honey, oil, lime zest and juice, salt and pepper. Stir gently and allow to sit, covered.
- For the pork:.
- Remove excess fat and the silver skin from the tenderloin. Put the tenderloin in shallow bowl large enough to accommodate it. Drizzle with 2 tablespoons of the olive oil and sprinkle with the garlic, salt and pepper. Drizzle with the honey. Let sit for 30 minutes.
- Prepare a grill to medium-high heat. Put the marinated pork on the grill and cook, about 5 minutes. Shift the pork 90 degrees and grill for 5 more minutes. Flip it over and repeat. Cook until the internal temperature is 145 degrees F. Remove from the grill and let sit for 5 minutes.
- Place the remaining 2 tablespoons olive oil in a saute pan. Add the shallots when the oil starts to shimmer. Saute until crispy, and then drain on a paper towel. Sprinkle with salt.
- Slice the pork and serve with the shallots and salsa.
Nutrition Facts : Calories 364.5, Fat 19.8, SaturatedFat 3.6, Cholesterol 82.1, Sodium 389.1, Carbohydrate 20.9, Fiber 1.3, Sugar 16.6, Protein 27
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
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- Rinse the peach and the cherry tomatoes. Open up the peach, discard the seed in the middle and dice the peach up. Then chop up the cherry tomatoes and add this, the diced peaches and the chopped red onion to a bowl.
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