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.

Printable recipe

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.