Chipotle-Rubbed Grilled Pork Tenderloin with Peach Salsa

  • Active Time 20m
  • Total Time 25m
  • Rating ****

Serves 6

Lean, tasty and waste-free, pork tenderloin is the perfect summer grilling meat. Nectarines or red plums, like Santa Rosas, can be substituted for the peaches in this recipe.


  • For the Salsa:
  • 3 ripe peaches, pitted, diced (about 4 cups)
  • 1 medium tomato, seeded, diced
  • 3 green onions, white and pale green parts, thinly sliced
  • 1 medium fresh jalapeno chili, stemmed, minced
  • 2 tablespoons fresh lime juice
  • 3/4 teaspoon sugar
  • Salt
  • For the Pork:
  • 2 teaspoons chipotle chili powder
  • 2 teaspoons brown sugar
  • 1/2 teaspoon salt
  • 2 pork tenderloins (about 2 1/4 pounds
  • Cilantro


FOR THE SALSA: Gently mix all the ingredients in a medium bowl. Season to taste with salt. Let stand at room temperature, stirring once or twice, while preparing the pork.

FOR THE PORK: Light a charcoal fire and let it burn down to medium-high or preheat a gas grill to medium-high. Position the rack about 6 inches above heat source. Stir the chipotle powder, brown sugar and 1/2 teaspoon salt in a small bowl. Sprinkle the chipotle mixture on all sides of the tenderloins, patting firmly to adhere.

When the grill is ready, lightly oil the grilling rack. Lay the tenderloins on the rack. Cover and grill 5 minutes, turning pork on rack to create attractive markings. Turn and grill another 5 minutes, again turning tenderloins to create a cross-hatch pattern. Continue to grill pork, turning it twice more, about 16 minutes total for medium doneness. Transfer the pork to a cutting board; let rest for 5 minutes.

TO SERVE: Stir cilantro into the salsa and adjust the seasoning. Cut the pork across the grain and at slight angle into thin slices. Arrange the slices on plates. Spoon the salsa generously on top of pork slices and serve immediately.

Recipe created exclusively for by Michael McLaughlin.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 4041

nutrition information per serving

278 calories; 6g total fat; 111mg cholesterol; 294mg sodium; 18g carbohydrates; 4g fiber; 37g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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