Honey Glazed Pork Tenderloin With Fresh Peach Salsa
photo by Food.com
- Ready In:
- 1hr 30mins
Fresh Peach Salsa
- 1 ripe freestone peach
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons minced red onions
- 1 tablespoon honey (more if the peaches are not really sweet)
- 1⁄2 tablespoon extra virgin olive oil
- 1 lime, zest and juice of
- 1 pinch coarse sea salt
- 1 pinch fresh ground pepper
Honey Glazed Pork Tenderloin
- 1 pork tenderloin (about 1 pound)
- 4 tablespoons extra virgin olive oil
- 1 garlic clove, minced
- 1⁄2 teaspoon coarse ground sea salt, plus more for sprinkling
- 1⁄2 teaspoon fresh ground black pepper
- 2 tablespoons light local honey
- 2 shallots, peeled and thinly sliced
For the salsa:
- Cut the peach in half. Remove the pit and dice the fruit. Place in a small bowl. Add the cilantro, onion, honey, oil, lime zest and juice, salt and pepper. Stir gently and allow to sit, covered.
For the pork:
- Remove excess fat and the silver skin from the tenderloin. Put the tenderloin in shallow bowl large enough to accommodate it. Drizzle with 2 tablespoons of the olive oil and sprinkle with the garlic, salt and pepper. Drizzle with the honey. Let sit for 30 minutes.
- Prepare a grill to medium-high heat. Put the marinated pork on the grill and cook, about 5 minutes. Shift the pork 90 degrees and grill for 5 more minutes. Flip it over and repeat. Cook until the internal temperature is 145 degrees F. Remove from the grill and let sit for 5 minutes.
- Place the remaining 2 tablespoons olive oil in a saute pan. Add the shallots when the oil starts to shimmer. Saute until crispy, and then drain on a paper towel. Sprinkle with salt.
- Slice the pork and serve with the shallots and salsa.
Questions & Replies
Got a question? Share it with the community!
Have any thoughts about this recipe? Share it with the community!
RECIPE SUBMITTED BY
Affable Canadian chef Chuck Hughes is a restaurateur and television personality known for his inventive take on comfort food, which he shares on his show, Chuck's Day Off.