Pork Tenderloin Steaks with Fresh Nectarine Salsa

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!



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

uncooked red onion(s)

½ small, thinly sliced

jalapeno 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.

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