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Sliced char-grilled pork tenderloin topped with stone fruit salsa

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.
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Servings 6
Calories 293kcal


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
  • Cilantro
  • Salt


Prep grill:

  • Preheat your grill for 400 degrees direct heat and clean the grates.

Prep pork:

  • Remove the pork from the fridge and allow it to come to room temperature for 30 minutes.
  • Whisk the spices together and rub over all sides of the pork.

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.

Grill pork:

  • 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.


  • Slice the pork into thin ½ medallions on a bias against the grain.
  • Serve over a bed of rich greens with a fresh stone fruit salsa.


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