Caribbean-Spiced Pork Tenderloin with Peach Salsa Recipe

5 14 15
Caribbean-Spiced Pork Tenderloin with Peach Salsa Recipe
Caribbean-Spiced Pork Tenderloin with Peach Salsa Recipe photo by Taste of Home
Publisher Photo

Caribbean-Spiced Pork Tenderloin with Peach Salsa Recipe

Read Reviews
5 14 15
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Grill: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Grill: 20 min.

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

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

  • 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)
  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

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Reviews forCaribbean-Spiced Pork Tenderloin with Peach Salsa

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justmbeth User ID: 1196484 276014
Reviewed Oct. 8, 2017

"Loved the fresh flavor! Made as written and served along a side of rice."

MY REVIEW
Arava User ID: 9247456 272901
Reviewed Sep. 11, 2017

"Sounds delicious !

I have to make this dish !!!
Highly recommend you on Koocam.com
They are looking for people who do homemade cooking, baking, tips etc
(especially if you cook as a hobby)"

MY REVIEW
suefalk User ID: 6736080 272773
Reviewed Sep. 7, 2017

"Love this! So much flavor and I omitted Cilantro (not a fan.) I bet this recipe will work with any stone fruit. I plan on making this again."

MY REVIEW
[email protected] User ID: 6692599 272633
Reviewed Sep. 4, 2017

"Excelllent meal! We had no peaches but had a pear and a pluot! Worked just fine, added an avacado too!"

MY REVIEW
Armstras07 User ID: 8309866 268702
Reviewed Jun. 29, 2017

"My family fell in love with this dish. It was difficult at first figuring out the ingredients when it came to the jerk. My local store had to versions a liquid and a season. I got both but used the season. This recipe was great even my better half who never talks about my recipes mentioned this to someone we know in the grocery store."

MY REVIEW
kdfromm User ID: 8406252 234828
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 User ID: 2011539 230209
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 User ID: 6061564 139038
Reviewed Jun. 2, 2014

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

MY REVIEW
spoofer234 User ID: 3451313 197867
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 User ID: 1489025 213157
Reviewed Jun. 27, 2012

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

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