Grilled Pork Tenderloin with Island Salsa

SERVINGS
4
PREP TIME
15 min
COOK TIME
15 min

INGREDIENTS

  • 1 Coleman Natural pork tenderloin, about 1 1/4 pounds
  • 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
  • 1 tablespoon honey
  • 1 tablespoon canola oil
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Chopped fresh parsley or cilantro, for garnish (optional)

INSTRUCTIONS

Preheat the grill to high heat.

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.

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.

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.

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.

Tips
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.

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