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
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
- 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.
My Private Notes
Show:
Chuck's Eat the Street
Episode:
Best of the Blue Ridge
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