Filippo Berio Grilled Pork Tenderloin with Mango Peach Salsa

INGREDIENTS
DIRECTIONS

Ingredients

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

Directions

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

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Grilled Pork Tenderloin with Mango Peach Salsa Recipe

Grilled Pork Tenderloin with Mango Peach Salsa

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