Since receiving my first Butcher Box order, I’ve been trying to find creative recipes to go with the meat that was delivered. This month’s box included two pork tenderloins, which I instantly knew I had to grill. I’ve also been craving peaches lately, so this recipe I discovered really stood out as something I had to try. My first thought was that grilling two tenderloins would be WAY too much food. Turns out, the entire family loved it so much we all went back for seconds! This will definitely go in our summer “must grill” file for every summer. It is also a great meal for hosting a backyard BBQ with friends & family!
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Prep Time: 15 minutes (+1 day to marinade)
Cook Time: 20 minutes
Recipe adapted from: The Organic Kitchen
Marinade and Pork:
- 1 teaspoon freshly grated lime zest
- 1/3 cup freshly squeezed lime juice
- 1/4 cup olive oil
- 1/4 cup honey (optional)
- 2 tablespoons spicy brown mustard
- 1 teaspoon coarsely ground pepper
- 1 teaspoon salt
- 2 (3/4-1 pound) pork tenderloins
- 3 large/4 small peaches, peeled and diced
- ¼ cup shallots or red onion, peeled and finely diced
- ¼ cup lime juice
- 1 Tablespoon honey (optional)
- ½ jalapeño pepper, finely minced
- 2 tablespoons cilantro, chopped
- salt and pepper to taste
- Use a microplane to zest limes, then juice them. Combine all ingredients in a small bowl and whisk. Place tenderloins in a dish and pour marinade over pork.
- Cover and refrigerate overnight if possible turning several times the next day. Otherwise marinate all day the day you plan to cook turning several times.
- Combine all ingredients, stir. Serve immediately.
- Take pork out of refrigerator and allow to rest on counter for a half hour before cooking. Clean grill and either spray or wipe with coconut oil to prevent sticking. Preheat grill to 400 degrees.
- Place pork on grill and cook for 18-20 minutes, turning every five minutes creating nice grill marks on all four sides. While pork is cooking prepare salsa.
- When your meat thermometer reaches 125 degrees, remove from grill, cover with foil and allow to rest for five minutes.
- Slice pork and top with some salsa. Serve the rest of the salsa on the side.
Make it Kid-Friendly
- My kids LOVED the pork and the peach salsa, however, I wasn’t sure how they would like it together. I served the pork (cut up in small pieces) with the salsa on the side. THIS WAS CLEANED UP.
- I served this meal with a side of grilled asparagus. I knew my kids wouldn’t eat it, so they had a choice between carrots and/or cucumber.