Farm to Feast: Grilled Pork Tenderloin with Peach Salsa


Peaches abound! Everywhere I look, I see delicious peaches and I am trying to figure out new ways to use them. Since pork goes with fruit so well, I figured I would try this out.


2 - 3/4 lb pork tenderloins

3 cloves garlic, minced

1/2 tsp ground cumin

1/2 lime, juiced

1/4 cup Extra Virgin Olive Oil

1/4 tsp kosher salt

Freshly ground black pepper

For the salsa:

3 peaches, chopped

1/4 cup chopped fresh cilantro (optional, if you're not a cilantro fan)

3 tbsp chopped red onion

1 tsp jalapeno, minced

1/2 lime, juiced

Extra Virgin Olive Oil

Kosher salt

Freshly ground pepper


In a plastic ziploc bag, combine olive oil, cumin, garlic and lime juice. Add pork and marinate for about an hour.

Meanwhile, prepare the salsa by combining the peaches, red onion, cilantro, jalapeno, lime juice, olive oil and season with salt and pepper. Cover and refrigerate until ready to serve. (If needed, you may add 1/2 tsp of sugar)

Prepare grill. Cook over medium heat turning to cook all sides, for 15 - 18 minutes total or until internal temperature reaches 145°. Let rest for at least five minutes and then slice.

Serve sliced, with salsa over top.

Ahhh, enjoy with a nice rosé.