Recipes

Grilled Peach Salsa over Grilled Pork Tenderloin Recipe

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Atkins Grilled Peach Salsa over Grilled Pork Tenderloin
5.3g
Net Atkins Count TM
Prep Time: 25 Minutes
Style:American
Cook Time: 35 Minutes
Phase: Phase 3
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
35.8g

Protein

9.5g

Fat

1.1g

Fiber

261.1cal

Calories

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INGREDIENTS

  • 3 Tbsp lime juice, unsweetened USDA
  • 1 1/2 Tbsp olive oil USDA
  • 1 1/2 Tbsp fresh cilantro FNDDS
  • 2 tsp fresh garlic FNDDS
  • 1 tsp lime zest
  • 1 1/4 tsp table salt USDA
  • 0 1/4 tsp black pepper, ground USDA
  • 36 oz raw pork tenderloin USDA
  • 1 xlrg fresh peaches USDA
  • 0 1/2 lrg fresh red bell pepper Canadian Nutrient File
  • 0 1/2 ea fresh red onion, medium, 2 1/2" USDA
  • 1 ea fresh jalapeno peppers USDA

DIRECTIONS

  1. In a small bowl combine 2 tablespoons lime juice, 1 tablespoon olive oil, 1 tablespoon minced cilantro, 2 teaspoons minced or pressed garlic, 1 teaspoon lime zest, 1 teaspoon salt, and ¼ teaspoon black pepper. Place pork tenderloins on a platter and cover all surfaces with the lime and garlic marinade. Allow to sit for 15 minutes.
  2. While tenderloins marinate, slice peach into quarters, removing the pit and place on a platter or baking sheet. Cut bell pepper into quarters; slice onion into ¼-inch thick rounds; halve jalapeno and remove seeds and add all to the platter with the peaches. Spray both sides of the peaches and vegetables with olive oil spray.
  3. Heat gas grill over high flame.
  4. Reduce flame to medium and place the tenderloins to cook. Grill tenderloins, rotating regularly, until they reach an internal temperature of 145°F in the thickest part, 20-35 minutes depending on thickness. Remove from grill and rest the meat for 5 minutes before slicing.
  5. While tenderloins are cooking, grill peaches and vegetables over medium flame for about 3 minutes per side, then remove from grill. Cut peaches and bell pepper into ¼-inch cubes, dice onion and jalapeno, and place in a small bowl. Mix with 1 tablespoon lime juice, ½ tablespoon cilantro, and ¼ teaspoon salt. Refrigerate until ready to use.
  6. Plate about 5-ounces cooked sliced tenderloin with 1/3 cup peach salsa for each serving and serve while warm.

Cooking Tip