Char-Grilled Pork Tenderloin with Stone Fruit Salsa
This quick-cooking Char-Grilled Pork Tenderloin locks in the signature smokey grilled flavor while keeping the meat tender, succulent, and incredibly good.
For the Char-Grilled Pork:
For the Stone Fruit Salsa
- 1 avocado seeded and sliced
- 2 nectarines seeded, skin removed, sliced
- 2 cups cherries pits and stems removed, cut into quarters
Make the Salsa:
In a small bowl, combine the avocado, nectarines, and cherries in a bowl.
Add the cilantro and toss to combine.
Season with salt as desired.
When the grill has headed to 400-425, place the rubbed pork tenderloin on the grill and rotate every 2 minutes.
Allow the pork to cook to 140 degrees F, flipping as often as needed to get a good char but not over cook.
While resting, ensure the meat hits 145⁰F before consuming.
I paired this with a rich green salad and simple roasted fingerling potatoes.
For this recipe, the spices I used were Derek Wolf's Adobo honey and Sasquatch BBQ's Black Gold.
Serving: 1g | Calories: 293kcal | Carbohydrates: 17g | Protein: 33g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 98mg | Sodium: 82mg | Potassium: 968mg | Fiber: 4g | Sugar: 10g | Vitamin A: 306IU | Vitamin C: 9mg | Calcium: 48mg | Iron: 3mg