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Recipe courtesy of Laurey's

Honey Glazed Pork Tenderloin with Fresh Peach Salsa

  • Level: Easy
  • Total: 1 hr 30 min (includes marinating time)
  • Active: 1 hr
  • Yield: 4 servings
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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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Slice the pork and serve with the shallots and salsa.