Three-Pepper Pork Tenderloin with Peach-Cucumber Salad Recipe

Name: Three-Pepper Pork Tenderloin with Peach-Cucumber Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil, plus more for grilling and rubbing; 2 teaspoons ground black pepper; 1/2 teaspoon ground white pepper; 1/4 teaspoon cayenne pepper; Kosher salt; 2 pork tenderloins (about 1 1/2 pounds each), butterflied and lightly pounded; 2 tablespoons fresh lime juice; 2 tablespoons minced shallots; 1 very large peach, diced; 3/4 pound Persian cucumbers, diced; 1/2 cup coarsely chopped mint; 1/2 cup coarsely chopped cilantro; Plain yogurt and grilled naan, for serving

Servings: persons

1/4 cup extra-virgin olive oil, plus more for grilling and rubbing
2 teaspoons ground black pepper
1/2 teaspoon ground white pepper
1/4 teaspoon cayenne pepper
Kosher salt
2 pork tenderloins (about 1 1/2 pounds each), butterflied and lightly pounded
2 tablespoons fresh lime juice
2 tablespoons minced shallots
1 very large peach, diced
3/4 pound Persian cucumbers, diced
1/2 cup coarsely chopped mint
1/2 cup coarsely chopped cilantro
Plain yogurt and grilled naan, for serving

1
Light a grill or preheat a grill pan; oil the grates or pan.
2
In a small bowl, combine the black, white and cayenne pepper with 2 teaspoons of salt.
3
Rub the pork with olive oil and pat the spice mixture all over it.
4
Grill over moderately high heat, turning occasionally, until lightly charred and an instant-read thermometer inserted in the thickest part registers 135, 8 to 10 minutes.
5
Transfer the pork to a work surface and let rest for 10 minutes.
6
Meanwhile, in a medium bowl, whisk the lime juice with the 1/4 cup of olive oil and season with salt.
7
Add the shallots and let stand for 5 minutes.
8
Add the peach, cucumbers, mint and cilantro and season with salt.
9
Slice the pork and serve with the salad, yogurt and naan.

515

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 13 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, plus more for grilling and rubbing, 2 teaspoons ground black pepper, 1/2 teaspoon ground white pepper, 1/4 teaspoon cayenne pepper, and more.

Yes, Three-Pepper Pork Tenderloin with Peach-Cucumber Salad falls under the Salads 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.

Three-Pepper Pork Tenderloin with Peach-Cucumber Salad

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