Photo of Grilled pork with nectarine salsa by WW

Grilled pork with nectarine salsa

SmartPoints® value per serving
Total Time
35 min
15 min
20 min
Fruit salsas add sweetness to grilled meats and fish and are a nice, cool contrast to hot, savory food when it comes off the grill. This salsa is versatile and can be made ahead and refrigerated. Make a double batch to serve with tortilla chips. The salsa can be made ahead and refrigerated.


Cooking spray

4 spray(s)

Kosher salt

1 pinch(es)

Peach nectar

2 Tbsp, mango nectar, or pineapple nectar

Jalapeño pepper(s)

2 medium, cored, seeded, and chopped, divided

Fresh lime juice

3 Tbsp, divided

Uncooked lean pork tenderloin

1 pound(s), trimmed of fat

Table salt

½ tsp

Black pepper

¼ tsp


3 item(s), medium, chopped

Uncooked scallion(s)

3 medium, green parts only, finely chopped


1 Tbsp, finely chopped


  1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
  2. In small bowl, stir peach nectar, 1 jalapeño, and 11⁄2 tbsp lime juice for marinade. Season pork with salt and black pepper and arrange pork on grill. Cook pork for 5 minutes, then brush with marinade. Continue to cook pork, basting with marinade every 5 minutes, until instant-read thermometer inserted into center registers 145°F, about 20 minutes. Let rest for 10 minutes before slicing.
  3. Meanwhile, in another small bowl, combine nectarines, scallions, cilantro, and remaining jalapeño and 11⁄2 tbsp lime juice. Top pork with salsa before serving.
  4. Serving size: about 2 pork slices and 1⁄2 cup salsa