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
RECIPE 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
RECIPE DIRECTIONS
- 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.
Tenderloin:
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