Pork tenderloin steaks with fresh nectarine salsa

SmartPoints® value per serving
Total Time
16 min
8 min
8 min
If you like nectarines but don't know what to make with them, this is your salsa! All you need to do to make the salsa is combine the nectarines, red onion, jalapeño, lemon juice, and salt in a bowl, and it's ready to go. Pounding the pork to an even thickness, then rubbing it with a brown sugar, curry powder, and cumin mixture helps it cook quickly and evenly and really brings out maximum flavor. We recommend grilling, but you can also use a grill pan if the weather doesn't permit you to be cooking outside. Keep in mind that you may have to tent the pan with foil to ensure even browning.



3 item(s), medium, ripe, halved, pitted, and thinly sliced

Uncooked red onion(s)

½ small, thinly sliced

Jalapeño popper(s)

1 item(s), seeded and minced (wear gloves to prevent irritation)

Fresh lemon juice

1 Tbsp

Table salt

½ tsp

Packed brown sugar

2 tsp

Curry powder

1½ tsp

Ground cumin

1 tsp

Ground ginger

½ tsp

Uncooked lean pork tenderloin

1 pound(s), trimmed


  1. To make the salsa, combine the nectarines, red onion, jalapeño, lemon juice, and 1⁄4 teaspoon of the salt in a serving bowl; set aside.
  2. To make the rub, combine the brown sugar, curry powder, cumin, ginger, and the remaining 1⁄4 teaspoon salt in a small bowl.
  3. Cut the pork lengthwise in half being careful not to cut it all the way through. Open the pork flat; pound to a 1⁄2-inch thickness. Cut crosswise into 4 equal pieces and sprinkle with the rub, patting so it adheres.
  4. Spray the grill rack with nonstick spray; preheat the grill to medium-high or prepare a medium-high fire.
  5. Lightly spray the pork with nonstick spray and place on the grill rack. Grill, covered, until browned and cooked through, about 4 minutes on each side. Serve with the nectarine salsa. Yields 1 steak and generous 1⁄2 cup salsa per serving.