Chili-Rubbed Pork Tenderloin with Nectarine Salsa Recipe

Name: Chili-Rubbed Pork Tenderloin with Nectarine Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pork tenderloins, about 1 pound each, trimmed of excess fat and silver skin; Extra virgin olive oil; 1/4 cup Grill every day spice rub; 4 nectarines, halved, pitted, and cut into 1/2-inch cubes; 1/2 cup diced red onion; 1/2 cup loosely packed chopped fresh cilantro; 1 small jalapeno chile, including seeds and ribs, minced; 2 tablespoons fresh lime juice; 1 tablespoon honey; 1/2 tablespoon kosher or sea salt; 1/4 tablespoon red pepper flakes

Servings: persons

2 pork tenderloins, about 1 pound each, trimmed of excess fat and silver skin
Extra virgin olive oil
1/4 cup Grill every day spice rub
4 nectarines, halved, pitted, and cut into 1/2-inch cubes
1/2 cup diced red onion
1/2 cup loosely packed chopped fresh cilantro
1 small jalapeno chile, including seeds and ribs, minced
2 tablespoons fresh lime juice
1 tablespoon honey
1/2 tablespoon kosher or sea salt
1/4 tablespoon red pepper flakes

1
Prepare a medium-hot fire in a charcoal grill or preheat a gas grill on medium-high.
2
Remove the tenderloins from the refrigerator 20 to 30 minutes before grilling and place them on a large, rimmed baking sheet.
3
Rub the pork on all sides with olive oil.
4
Liberally season the tenderloins on all sides with the spice rub.
5
While the grill is heating, make the salsa: In a bowl, combine the nectarines, onion, cilantro, jalapeno chile, lime juice, honey, salt, and red pepper flakes.
6
Stir to combine.
7
Set aside until ready to serve.
8
To create a cool zone, bank the coals to one side of the grill or turn off one of the burners.
9
Oil the grill grate.
10
Place the tenderloins directly over the medium-hot fire.
11
Grill the pork, turning to sear on all sides, for about 8 minutes.
12
Move the tenderloins to the cooler part of the grill, cover, and grill until the meat is slightly pink in the center, or an instant-read thermometer inserted into the thickest part of a tenderloin registers 145F, 8 to 10 minutes longer.
13
Transfer the pork to a cutting board and let rest for 5 minutes.
14
Cut the pork on the diagonal, across the grain, into 1/2-inch-thick slices and divide among warmed dinner plates.
15
Put a large spoonful of salsa alongside the pork.
16
Serve immediately.

154

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 pork tenderloins, about 1 pound each, trimmed of excess fat and silver skin, Extra virgin olive oil, 1/4 cup Grill every day spice rub, 4 nectarines, halved, pitted, and cut into 1/2-inch cubes, and more.

Yes, Chili-Rubbed Pork Tenderloin with Nectarine Salsa falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chili-Rubbed Pork Tenderloin with Nectarine Salsa

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