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Honey Glazed Pork Tenderloin with Fresh Peach Salsa
- Level: Easy
- Total: 1 hr 30 min (includes marinating time)
- Active: 1 hr
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 238
- Total Fat
- 13 g
- Saturated Fat
- 2 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 1 g
- Sugar
- 13 g
- Protein
- 16 g
- Cholesterol
- 47 mg
- Sodium
- 217 mg
- Level: Easy
- Total: 1 hr 30 min (includes marinating time)
- Active: 1 hr
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 238
- Total Fat
- 13 g
- Saturated Fat
- 2 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 1 g
- Sugar
- 13 g
- Protein
- 16 g
- Cholesterol
- 47 mg
- Sodium
- 217 mg
Ingredients
Fresh Peach Salsa:
Honey Glazed Pork Tenderloin:
Directions
- For the salsa: Cut the peach in half. Remove the pit and dice the fruit. Place in a small bowl. Add the cilantro, onion, honey, oil, lime zest and juice, salt and pepper. Stir gently and allow to sit, covered.
- For the pork: Remove excess fat and the silver skin from the tenderloin. Put the tenderloin in shallow bowl large enough to accommodate it. Drizzle with 2 tablespoons of the olive oil and sprinkle with the garlic, salt and pepper. Drizzle with the honey. Let sit for 30 minutes.
- Prepare a grill to medium-high heat. Put the marinated pork on the grill and cook, about 5 minutes. Shift the pork 90 degrees and grill for 5 more minutes. Flip it over and repeat. Cook until the internal temperature is 145 degrees F. Remove from the grill and let sit for 5 minutes.
- Place the remaining 2 tablespoons olive oil in a saute pan. Add the shallots when the oil starts to shimmer. Saute until crispy, and then drain on a paper towel. Sprinkle with salt.
- Slice the pork and serve with the shallots and salsa.
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