Chili-Rubbed Pork Tenderloin with Nectarine Salsa

Recipe by: Diane Morgan | from Grill Every Day: 125 Fast-Track Recipes for Weeknights at the Grill

Cookstr

Course: Main Course

Total Time: Under 1 Hour

Skill Level: Moderate

Cost: Inexpensive

chili-rubbed-pork-tenderloin-with-nectarine-salsa

Photo by: Joseph De Leo

This colorful, boldly spiced summertime salsa is a good match for the smoky flavors of grilled pork. Pick nectarines that are juicy and ripe, choosing between the tarter yellow ones, for a bit of bite, and the white nectarines for their novel color and sweeter taste.

Yield: Serves 6

INGREDIENTS

2 pork tenderloins, about 1 pound each, trimmed of excess fat and silver skin
Extra virgin olive oil
¼ cup Grill every day spice rub

Nectarine salsa:

4 nectarines, halved, pitted, and cut into 1/2-inch cubes
1/2 cup diced red onion
1/2 cup loosely packed chopped fresh cilantro
1 small jalapeno chile, including seeds and ribs, minced
2 tablespoons fresh lime juice
1 tablespoon honey
1/2 tablespoon kosher or sea salt
1/4 tablespoon red pepper flakes

Directions

Prepare a medium-hot fire in a charcoal grill or preheat a gas grill on medium-high.

Remove the tenderloins from the refrigerator 20 to 30 minutes before grilling and place them on a large, rimmed baking sheet. Rub the pork on all sides with olive oil. Liberally season the tenderloins on all sides with the spice rub.

While the grill is heating, make the salsa: In a bowl, combine the nectarines, onion, cilantro, jalapeno chile, lime juice, honey, salt, and red pepper flakes. Stir to combine. Set aside until ready to serve.

To create a cool zone, bank the coals to one side of the grill or turn off one of the burners. Oil the grill grate. Place the tenderloins directly over the medium-hot fire. Grill the pork, turning to sear on all sides, for about 8 minutes.

Move the tenderloins to the cooler part of the grill, cover, and grill until the meat is slightly pink in the center, or an instant-read thermometer inserted into the thickest part of a tenderloin registers 145°F, 8 to 10 minutes longer.

Transfer the pork to a cutting board and let rest for 5 minutes. Cut the pork on the diagonal, across the grain, into ½-inch-thick slices and divide among warmed dinner plates. Put a large spoonful of salsa alongside the pork. Serve immediately.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Nutritional information includes 1 tablespoon of olive oil to rub on the pork, but does not include Grill every day spice rub. For nutritional information on Grill every day spice rub, please follow the link above.

Calories 243kcal (12%)

Calcium 19mg (2%)

Vitamin C 9mg (15%)

Vitamin A 26mcg RAE (1%)

Potassium 830mg

Magnesium 52mg

Protein 33g

Sugar 11g

Fiber 2g

Total Carbohydrate 15g

Cholesterol 97mg (32%)

Sodium 662mg (28%)