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

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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
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: 229 calories, 11g fat (2g saturated fat), 63mg cholesterol, 522mg sodium, 9g carbohydrate (7g sugars, 1g fiber), 23g protein Diabetic Exchanges:1/2 starch, 3 lean meat 1-1/2 fat

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

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
(9)
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MY REVIEW
kdfromm
Reviewed Oct. 12, 2015

"So glad I gave this a try! I am always nervous about trying new things, but I took a chance with this and I have ZERO REGRET!! This came out amazing! Definitely saved it and will be making it again....................and again!"

MY REVIEW
anselr
Reviewed Jul. 26, 2015 Edited Aug. 28, 2015

"This is delicious and to think that it's so healthy and low-fat! Will definitely make again!"

MY REVIEW
mkaskela
Reviewed Jun. 2, 2014

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

MY REVIEW
spoofer234
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
designsbybriana2
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
millechick
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
EOHEARN
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 :-)"

MY REVIEW
ahmom
Reviewed May. 31, 2012

"excellent!!"

MY REVIEW
felinefreak
Reviewed May. 28, 2012

"Super yummy!!! Remember, however, to wear gloves when handling the jalepeno."

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