Grilled Pork Tenderloin with Island Salsa


With a refreshing cool fruit salsa, this pork tenderloin recipe is perfect for a hot summer day. Leftover salsa is excellent on Brie cheese with crackers, served as a dip for chips, or spooned over chicken or fish.

Serves 4

Grilled Pork Tenderloin with Island Salsa
  1. 2 kiwi fruits, peeled and diced small
  2. 1 red bell pepper, diced small
  3. 1 ripe mango, diced small (or 1 1/2 cups frozen mango, diced small)
  4. 1/4 cup minced red onion
  5. 1 lime, zested and juiced
  6. Pinch of salt
  7. 1 tablespoon honey
  8. 1 tablespoon canola oil
  9. 1 lime, zested and juiced
  10. 1 garlic clove, minced
  11. 1/2 teaspoon salt
  12. 1/2 teaspoon pepper
  13. 1 Prairie Grove Farms pork tenderloin, about 1 1/4 pounds
  14. Chopped fresh parsley or cilantro, for garnish (optional)
  1. Preheat the grill to high heat.
  2. Combine the kiwi, pepper, mango, onion, zest and juice of 1 lime, and pinch of salt in a small bowl. Toss gently, cover, and set aside on the counter for the flavors to meld while you grill the tenderloin.
  3. Combine the honey, oil, lime zest, 1 tablespoon of the lime juice, garlic, salt, and pepper and whisk together. Rub the tenderloin with the glaze.
  4. Reduce the grill heat to low and grill the pork tenderloin until a meat thermometer inserted into the center registers 140-145 degrees, about 15 minutes total, turning once.
  5. Remove the tenderloin from the grill and let the meat rest for 5-10 minutes before slicing and serving with the island salsa; garnish with fresh parsley or cilantro.
  1. There’s only one secret to a perfectly cooked pork tenderloin – don’t overcook it. Be sure to use a meat thermometer to achieve just the right internal temperature.
  2. Nutrition Facts
  3. Calories: 304, Total Fat: 8.9g, Saturated Fat: 2g, Trans Fat: 0g, Cholesterol: 92mg, Sodium: 366mg, Carbohydrate: 26.2g, Dietary Fiber: 3g, Sugars: 21g, Protein: 31.1g, Vitamin A: 36%, Vitamin C: 186%, Calcium: 4%, Iron: 13%
Prairie Grove Farms