Honey Glazed Pork Tenderloin with Fresh Peach Salsa

Name: Honey Glazed Pork Tenderloin with Fresh Peach Salsa
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 4 servings
Ingredients: 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; 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

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Level: Easy

Total: 1 hr 30 min (includes marinating time)
Active: 1 hr

Yield: 4 servings

Level: Easy

Total: 1 hr 30 min (includes marinating time)
Active: 1 hr

Yield: 4 servings

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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Show: Chuck's Eat the Street

Episode: Best of the Blue Ridge

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