Thursday, July 18, 2013

Grilled Pork Tenderloin with Peach Lime Salsa

Succulent garlic flavored grilled pork tenderloin meets sweet and tangy fresh peach lime salsa to create a perfect summer on-the-grill dish. We’ve gotten some great fresh Georgia peaches this summer and they have lived up to their reputation of being some of the best peaches around. After all, Georgia is called the Peach State. But I hear from my friends that Michigan peaches are every bit as sweet and juicy and California produces some fine peaches too.

You’ll notice from the photos that we like our pork tenderloin on the pink side. In 2011 the U.S. Dept. of Agriculture lowered its safe cooking temperature for pork from 145 degrees for the longtime standard of 160. To quote Jacques Pepin, chef and cookbook author, from an article in the New York Times, “Finally people from the U.S.D.A. started cooking themselves and realized that is you have a lean piece of meat, it gets tough and dry at a higher temperature. Jacques Pepin went on to say that the 145-degree recommendation was fine for learner cuts like a pork loin, but that cuts with more fat would often be braised longer and reach higher temperatures.

No matter where you get your peaches, from Georgia to Michigan to California and beyond, this is a must-try summer dish during peach season. Just remember not to overcook your pork.



Grilled Pork Tenderloin with Peach Lime Salsa
Adapted from Taste of Summer Cookbook – serves 4

2 small cloves of garlic, minced
2 teaspoons extra-virgin olive oil
Kosher or sea salt
Freshly ground black pepper
1½ pounds pork tenderloin
3 large peaches or 4 small peaches, peeled and cut into ½” pieces
1 small red onion, minced
¼ cup finely chopped fresh basil
3 tablespoons fresh lime juice

In a small bowl combine the garlic, oil, salt and pepper to form a rough paste. Coat the pork with the paste and let stand it at room temperature for about 10 – 15 minutes. While pork is standing, make the salsa by combining the peaches, onion, basil, lime juice in a bowl, sprinkle with a little salt, stir very gently, and set aside.

Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Grill the pork for 10 to 12 minutes per side or until it reaches your desired degree of doneness. We like our pork on the pink side at 145 degrees. Transfer the pork to a cutting board and let it rest for about 10 minutes before slicing. To serve, cut pork into 1/2” thick slices and serve warm with the fresh peach salsa.




This will be shared with Foodie Friday at Rattlebridge Farms, Miz Helen’s Country Kitchen Full Plate Thursday, Foodie Friday at Simple Recipes, and Seasonal Sunday at the Tablescaper.

Have a great weekend everyone.

45 comments:

  1. Your pork tenderloin is cooked to perfection and looks extremely moist as well as delicious! The salsa must pair wonderfully well with that meat.

    Cheers,

    Rosa

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  2. Just in time! I have pork tenderloin on my shopping list for Costco and it comes in rather large packages. A tip of the hat to the USDA as I grew up in the south where pork was cooked very, very well done and I didn't like it at all. I can vouch for those Michigan peaches. When we moved here, I thought I'd have to give up delicious peaches and Vidalia onions!! Thankfully, we have both in abundance when the time is right.

    Best,
    Bonnie

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  3. I love pineapple with onion in slasas.jacques loves peaches so this sounds like a winner:) So fresh looking Sam.

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  4. YUM!!!! And perfect timing... picking peaches as soon as this heat breaks! thanks for sharing this!
    Angela
    http://lemoinefamilykitchen.blogspot.com

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  5. It looks wonderful. I just made a similar salsa to go over grilled blackened grouper!

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  6. I haven't had pork tenderloin in quite awhile, but we had it two days ago. I am having a sandwich for lunch and would love some of that salsa to go on top! What a lovely picture so yummy!

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  7. We love our pork tenderloin on the pink side too. This must be fruit salsa season. I am blogging about a watermelon salsa and a mango salsa soon. Hope you are drying out.

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  8. Oh yum! Fresh peaches and pork...what a marvelous combo, Sam. Darn, I wish I had a grill, but can do this in the oven as well.

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  9. You make the best salsa, Sam. The pork tenderloin looks perfectly succulent and delicious.

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  10. That looks quite delicious and I love fruit with pork. Hope all well Diane

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  11. I think the pork looks perfectly cooked - I'm with you - a touch of pink. Love the peach lime salsa:)
    Mary x

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  12. Looks just the way we like it, too.

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  13. I don't know if it was living in the Bahamas, Florida, or something else that got you into making fruit and veggie salads and salsa's but you are the master of them. Your pork is perfect for me as I pull at 140* and let it run up to 145*. Got home safely around 3:30.

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  14. Oh boy does that look good Sam! Sounds like a great excuse to pick up some tenderloin and fire up the grill:@)

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  15. We like our pork tenderloin just slightly pink on the inside too! What a great cut of meat and I love this preparation. Perfect for summer grilling!

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  16. I'm with you, Sam. I like my pork tenderloin slightly pink. Pork and fruit are perfect pairings and this looks just right. We love mango & lime!

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  17. You cooked your pork loin to perfection, Sam, and the peach salsa pairs with it beautifly. What a lovely summer meal. Peaches are just now showing up at the farmers' market and I'm so happy to have a new way to use them.

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  18. This looks delicious. We have some pretty wonderful peaches in South Carolina, too. I was thinking of cooking a nice pork loin this weekend ~ I think I'm definitely going to do that Sunday and use your recipe. Thanks for sharing!

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  19. There is just something about peach salsa that just says summer is here to stay.

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  20. This looks wonderful. You are such a good cook.

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  21. Lovely! I'll have to pick up some peaches this weekend. But only Southern Peaches will suffice!

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  22. OK! No more over-cooking the pork. California Frog Hollow peaches for the win.

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  23. I absolutely love slightly pink pork tenderloin, so tender and it maximizes the pork flavor. It tastes totally different than the same thing cooked to medium. Love the salsas, peach and pork rock together.

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  24. Hi Sam,
    Thanks so much for sharing your awesome recipe with Full Plate Thursday. Have a great weekend and hope to see you soon!
    Miz Helen

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  25. I come from a sausage manufacturing family and no one ever got sick from pink pork in our family, and it was our primary meat. Love the peach lime salsa thank you so much for sharing another great recipe with us on foodie friday.

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  26. Wow, what a great recipe! I love pork tenderloin as I am from the south and as you well know we love our pork.My grandfather had a smoke house and the ham, bacon was to die for.
    Thank you so much for sharing this wonderful recipe.
    Mary

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  27. This is my kind of meal---I just made a papaya salsa for the blog, I think these kinds of fruit salsas taste so great with grilled meats and fish.

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  28. The peach salsa sounds great -- and perfect for all the seasonal local peaches we're starting to see here in Toronto!

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  29. I don't think I've ever rilled pork tenderloin! Our Colorado peaches will be here soon and I'll have to give this one a try. Beautiful photos as always.

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  30. that sounds delish with the basil, and your pics are fabulous! i have a plum tree so use it in salsa's, i recently made a plum lavender chutney for pork that was wonderful too. love to dress up dinner with fresh from new flavors~

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  31. I just happen to have four Georgia peaches on my kitchen counter. Guess where they are going!

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  32. thanks for your sweet comment hugs

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  33. I'm always looking for something different and pork seems to be good answer but what to do with it. Love your recipe.

    - The Tablescaper

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  34. Peach lime salsa sounds amazing! You could put that salsa over almost anything!
    xoxo-Kate Styled Pretty
    www.katelyngreer.com

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  35. Hello Sam

    I did notice the pink colour of the interior of the pork cut and thank you for explaining. Peaches are delicious when ripe. Thanks for this recipe. Hope you have a marvelous week

    Helen xx

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  36. I think you pork is cooked perfectly. I believe peaches are great in a salsa and go perfectly with the pork.

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  37. This looks like a perfect summer special dinner. Those peaches look so sweet and your salsa sounds wonderful. I am thinking it would be fabulous with chips too!

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  38. Delicious! There is nothing better than summer peaches and citrus to enjoy the heat of the South. Beautiful.

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  39. Oh, yum! Sam, this is the perfect summer dinner! Easy, pretty and full of seasonal flavors with meat. I could just poke that photo with a fork and pull it through the computer!

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  40. A meal fit for a king~a great combination....anything with fresh peaches!

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  41. oh my gosh your pork looks like it is straight out of a magazine! it looks amazing and perfectly cooked and i LOVE LOVE LOVE this peach lime combo flavor with it

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  42. Wow Sam, this pork tenderloin and the peach salsa sure adds a lot to this dish...I love the summery twist.
    Hope you are having an enjoyable week Sam :D

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  43. Delicious!
    Missing Georgia peaches.

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  44. Just want you to know that your recipe is being featured on foodie friday today. I will be pinning and tweeting it too this week. Thanks again for being part of our party.
    I will also be including it on Monday in a peach recipe round-up. What can I say, just love your recipes.

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  45. We love a great garlicky pork tenderloin too, and I love the salsa ( and would lovingly use SC peaches to maintain the rivalry).

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