Recipe courtesy of Laurey's
1 hr 30 min
(includes marinating time)
1 hr
4 servings
1 hr 30 min
(includes marinating time)
1 hr
4 servings


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


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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