Grilled Pork with Nectarine Salsa
0
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
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)
Nectarine
3 medium, diced
Uncooked scallions
3 medium, finely chopped (green parts only)
Cilantro
1 tbsp(s), fresh, finely chopped
Instructions
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.
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