Grilled Pork Tenderloin with Mango Peach Salsa

Prep Time: 15 min
Inactive Time: 2 hr 5 min
Cook Time: 20 min
Total Time: 2 hr
Servings: 6
  • Tenderloin:
  • 1 tsp ground cumin
  • 1 tsp dark chili powder
  • 1 tsp coarsely ground pepper
  • 1/2 tsp ground coriander
  • 1/2 tsp kosher salt
  • 2 large pork tenderloins (3 to 5 lb total)
  • Mango-Peach Salsa:
  • 3 large ripe mangoes, peeled and finely diced
  • 3 large ripe yellow peaches, finely diced
  • 1 small red onion, finely diced
  • 1/4 cup fresh lime juice
  • 1/4 cup fresh lemon juice
  • 1/4 cup Filippo Berio Extra Virgin Olive Oil
  • 1/2 tsp finely chopped fresh cilantro
  • 2 fresh chili peppers, seeded and finely diced
    • Tenderloin:

      • Mix together cumin, chili powder, pepper, coriander and salt; rub over pork until well coated. Refrigerate for 2 to 3 hours.
      • Preheat grill to medium heat; grease grate well. Grill pork, with lid down, for 20 minutes or until instant-read thermometer inserted into thickest part of tenderloin registers 150ºF.


      Mango-Peach Salsa: Mix together mangoes, peaches, onion, lime and lemon juices, olive oil, cilantro and chili peppers; refrigerate until ready to use. Serve with pork.


      Recipe provided by Joseph Ciminera




    Ingredient: Pork

    Cooking Method: Grill

    World Cuisine: Hispanic

    Product: Extra Virgin

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