Grilled Pork Tenderloin with Island Salsa

Grilled Pork Tenderloin with Island Salsa



2 kiwi fruits, peeled and diced small

1 red bell pepper, diced small

1 ripe mango, diced small (or 1 1/2 cups frozen mango, diced small)

1/4 cup minced red onion

1 lime, zested and juiced

Pinch of salt

1 tablespoon honey

1 tablespoon canola oil

1 lime, zested and juiced

1 garlic clove, minced

1/2 teaspoon salt

1/2 teaspoon pepper

1 Coleman Natural pork tenderloin, about 1 1/4 pounds

Chopped fresh parsley or cilantro, for garnish (optional)


  1. Preheat the grill to high heat.
  2. Combine the kiwi, pepper, mango, onion, zest and juice of 1 lime, and pinch of salt in a small bowl. Toss gently, cover, and set aside on the counter for the flavors to meld while you grill the tenderloin.
  3. Combine the honey, oil, lime zest, 1 tablespoon of the lime juice, garlic, salt, and pepper and whisk together. Rub the tenderloin with the glaze.
  4. Reduce the grill heat to low and grill the pork tenderloin until a meat thermometer inserted into the center registers 140-145 degrees, about 15 minutes total, turning once.
  5. Remove the tenderloin from the grill and let the meat rest for 5-10 minutes before slicing and serving with the island salsa; garnish with fresh parsley or cilantro.


There’s only one secret to a perfectly cooked pork tenderloin – don’t overcook it. Be sure to use a meat thermometer to achieve just the right internal temperature. Learn more tips on getting the temperature just right here.


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