Photo of Grilled Pork with Nectarine Salsa by WW

Grilled Pork with Nectarine Salsa

Points® value
Total Time
35 min
15 min
20 min
Fruit and pork are a classic pairing—and in this dish, we amp up the flavours of both. First, pork tenderloin is grilled and glazed for a delectable char and tender interior. Then nectarines are diced into a spicy salsa topping. Don’t worry if the fruit is a bit underripe; the crunchier texture and slightly sour notes work just as well here.


Cooking spray

4 spray(s)

Peach nectar

1 fl oz, mango or pineapple nectar

Jalapeño pepper

2 medium, cored, seeded, and finely chopped, divided

Fresh lime juice

3 tbsp(s), divided

Uncooked lean pork tenderloin

1 pound(s), trimmed

Table salt

½ tsp(s), plus a pinch

Black pepper

¼ tsp(s)


3 medium, diced

Uncooked scallions

3 medium, finely chopped (green parts only)


1 tbsp(s), fresh, finely chopped


  1. Coat a grill rack or grill pan with cooking spray. Preheat to medium-high.
  2. In a small bowl, stir the peach nectar, half the jalapeños, and 1 1⁄2 tbsp of the lime juice for the glaze. Season the pork with 1⁄2 tsp of the salt and the black pepper. Grill the pork for 5 minutes, then brush with the glaze. Continue to grill the pork until an instant-read thermometer inserted into the center registers 145°F, about 20 minutes, basting with the glaze every 5 minutes. Let the pork rest for 10 minutes before thinly slicing it.
  3. Meanwhile, in another small bowl, combine the nectarines, scallions, cilantro, and the remaining jalapeños 1 1⁄2 tbsp lime juice, and pinch of salt. Top the pork with the salsa before serving.
  4. Yields about 2 slices of pork and 1/2 cup of salsa per serving.