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Grilled Pork with Pear 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. The pork was served by one of the couples, and I decided to "pear" it with this fabulous salsa.
6-8 ServingsPrep: 15 min. + marinating Grill: 15 min.


  • 1/4 cup lime juice
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons ground cumin
  • 1-1/2 teaspoons dried oregano
  • 1/2 teaspoon pepper
  • 2 pork tenderloins (about 1 pound each), cut into 3/4-inch slices
  • 4 cups chopped peeled pears (about 4 medium)
  • 1/3 cup chopped red onion
  • 2 tablespoons chopped fresh mint or 2 teaspoons dried mint
  • 2 tablespoons lime juice
  • 1 tablespoon grated lime peel
  • 1 jalapeno pepper, seeded and chopped
  • 1 teaspoon sugar
  • 1/2 teaspoon pepper


  • In a large resealable plastic bag, combine the lime juice, oil,
  • garlic, cumin, oregano and pepper; add pork. Seal bag and turn to
  • coat; refrigerate overnight. Drain and discard marinade.
  • Grill pork, uncovered, over indirect medium heat for 6-7 minutes on
  • each side or until juices run clear.
  • In a bowl, combine the salsa ingredients. Serve with the pork. Yield:

2 of 2

Grilled Pork with Pear Salsa (continued)

Directions (continued)

  • 6-8 servings.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.