Honey Glazed Pork Tenderloin with Fresh Peach Salsa
- Total:
- 1 hr 30 min
- (includes marinating time)
- Active:
- 1 hr
- Yield:
- 4 servings
- Level:
- Easy
Ingredients
Fresh Peach Salsa:
- 1 ripe, freestone peach
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons minced red onion
- 1 tablespoon honey (more if the peaches are not really sweet)
- 1/2 tablespoon extra-virgin olive oil
- Zest and juice of 1 lime
- Pinch coarse sea salt
- Pinch freshly ground pepper
Honey Glazed Pork Tenderloin:
- 1 pork tenderloin (about 1 pound)
- 4 tablespoons extra-virgin olive oil
- 1 clove garlic, minced
- 1/2 teaspoon coarse ground sea salt, plus more for sprinkling
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons light, local honey
- 2 shallots, peeled and thinly sliced
Directions
Watch how to make this recipe.
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.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
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