Show Subscription Form




Caribbean-Spiced Pork Tenderloin with Peach Salsa Recipe
Caribbean-Spiced Pork Tenderloin with Peach Salsa Recipe photo by Taste of Home

Caribbean-Spiced Pork Tenderloin with Peach Salsa Recipe

Publisher Photo
I love this recipe because of the depth of flavors and burst of colors. Plus, it's quick and easy for me to make and is a summertime grilling favorite when peaches are in season.
TOTAL TIME: Prep: 15 min. Grill: 20 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Grill: 20 min.
MAKES: 4 servings

Ingredients

  • 3/4 cup chopped peeled fresh peaches
  • 1 small sweet red pepper, chopped
  • 1 jalapeno pepper, seeded and chopped
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons minced fresh cilantro
  • 1 tablespoon lime juice
  • 1 garlic clove, minced
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons olive oil
  • 1 tablespoon brown sugar
  • 1 tablespoon Caribbean jerk seasoning
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon seasoned salt
  • 1 pork tenderloin (1 pound)

Nutritional Facts

3 ounces cooked pork with 1/3 cup salsa equals 229 calories, 11 g fat (2 g saturated fat), 63 mg cholesterol, 522 mg sodium, 9 g carbohydrate, 1 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1/2 starch.

Directions

  1. 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.
  2. 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. Yield: 4 servings (1-1/3 cups salsa).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Caribbean-Spiced Pork Tenderloin with Peach Salsa in Healthy Cooking June/July 2012, p36

Nutritional Facts

3 ounces cooked pork with 1/3 cup salsa equals 229 calories, 11 g fat (2 g saturated fat), 63 mg cholesterol, 522 mg sodium, 9 g carbohydrate, 1 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1/2 starch.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Caribbean-Spiced Pork Tenderloin with Peach Salsa

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jun. 2, 2014

"The freshness of the salsa really make this dish a hit!"

MY REVIEW
Reviewed Jul. 15, 2012

"Delicious..used less jalapeño peppers in the salsa since my family doesn't like things to spicy. Will definitely make this again."

MY REVIEW
Reviewed Jun. 27, 2012

"The salsa was a perfect addition to the pork. My husband, who normally doesn't like fruit salsa, loved this!"

MY REVIEW
Reviewed Jun. 26, 2012

"I made the peach salsa with the Southwest Flank Steak and Smoky Corn Salsa on page 58 and it was amazing. My picky 15 year old had seconds! I wonder (if anyone from HC is reading....) what the nutritional value is for the peach salsa alone??"

MY REVIEW
Reviewed Jun. 2, 2012

"My 11 yr old daughter saw this when it cam in the mail and she had to make it! Tasted Great. It was a family night. Now my 8 yr old is searching for a recipe to make tomorrow :-)"

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT