Photo of Grilled pork with nectarine salsa by WW

Grilled pork with nectarine salsa

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.


Cooking spray

4 spray(s)

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 to make the basting liquid. Season pork with salt and black pepper and arrange pork on grill. Cook pork for 5 minutes, then brush with peach mixture. Continue to cook pork, basting 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