Ingredients
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¾ cup fresh peaches, peeled and diced
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1 small red bell pepper, chopped
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2 tablespoons finely chopped red onion
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2 tablespoons minced fresh cilantro
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1 tablespoon lime juice
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1 clove garlic, minced
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⅛ teaspoon salt
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⅛ teaspoon ground black pepper
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2 tablespoons olive oil
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1 tablespoon brown sugar
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1 tablespoon Caribbean jerk seasoning
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1 teaspoon dried thyme
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1 teaspoon dried rosemary
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½ teaspoon seasoned salt
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1 pork tenderloin
Directions
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Combine peaches, bell pepper, red onion, cilantro, lime juice, garlic, salt, and pepper in a bowl. Set peach salsa aside.
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Combine olive oil, brown sugar, Caribbean jerk seasoning, thyme, rosemary, and seasoned salt in a second small bowl. Rub tenderloin with the spice mixture.
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Preheat an outdoor grill for medium heat and lightly oil the grate.
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Place tenderloin on hot grill and cook covered for 9 to 11 minutes. Turn and grill until tenderloin is slightly pink in the center, 9 to 11 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove from heat, cover, and let sit for 5 minutes before slicing. Serve with peach salsa.
Cook's Note:
You can substitute fresh parsley for the cilantro, and can use pineapple instead of peaches.
Nutrition Facts (per serving)
| 233 | Calories |
| 11g | Fat |
| 9g | Carbs |
| 24g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 233 | |
| % Daily Value * | |
| Total Fat 11g | 14% |
| Saturated Fat 2g | 12% |
| Cholesterol 74mg | 25% |
| Sodium 580mg | 25% |
| Total Carbohydrate 9g | 3% |
| Dietary Fiber 1g | 4% |
| Total Sugars 6g | |
| Protein 24g | 48% |
| Vitamin C 36mg | 40% |
| Calcium 39mg | 3% |
| Iron 2mg | 12% |
| Potassium 524mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
