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Caribbean-Spiced Pork Tenderloin with Peach Salsa Recipe

Caribbean-Spiced Pork Tenderloin with Peach Salsa Recipe

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. YIELD: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)

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.

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.

Wine Pairings

Light-Bodied Red Wine

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