This grilled pork tenderloin with peach salsa is the perfect summertime meal. The pork tenderloin is
marinated in a citrus soy sauce, grilled to juicy perfection, and glazed with the sauce for even more
flavor. It’s topped with a bright and delicious peach salsa and fresh herbs. It’s a vibrant, healthy, and
flavorful meal that shows you why you need to be grilling and eating more pork!
This post is sponsored by the Il Pork Association; but all opinions are my own
My Favorite Pork Recipe for Summer
Summertime equals grill season. One thing that I absolutely love to grill is pork tenderloin. Now, I know
you’ve seen pork tenderloin roasted in the oven (a great cooking method) but you may not have also
thought to grill it. I am telling you, it’s a game changer on how you will eat this cut of pork. It adds a
beautiful char and grill marks to the outside while keeping the inside perfectly juicy and tender. Plus, it
allows you to enjoy the beautiful summertime weather (and prevent you from turning on your hot
oven). Win win!
For the ultimate meal, I marinated the pork in a flavorful citrus soy marinade, glazed it with the extra
marinade, and topped it with a vibrant peach salsa. All together, it’s a magical meal that will make you
want more delicious pork!
I also love pork tenderloin because it’s a leaner cut of meat and an excellent source of protein, thiamine,
vitamin B6, phosphorus and niacin and good sources of potassium, riboflavin and zinc. It’s also easy to
cook and takes on marinades and flavors so well! Finally, pork and peach work so well together with the
savory, juicy pork and sweet and fresh salsa. It’s a great option when looking for a healthy meat option
for your family.
Main ingredients in this grilled pork tenderloin
Here’s the main ingredients you’ll need to make this dish:
- Pork tenderloin, the star of this dish. It’s marinated and grilled to perfection. It’s a healthier cut of meat and easy to cook, making for a great family time meal.
- Soy sauce and balsamic vinegar, the main ingredients in the marinade. It makes for a umami packed and flavorful sauce.
- Fresh orange juice, adds a little bright citrus to the marinade.
- Maple syrup, adds a little sweetness to balance out the flavors of the marinade
- Peaches, these are also grilled to bring out their juicy sweetness. Peach and pork are also a magical summertime flavor combo!
- Red onion, adds a little bite to the salsa.
- Mini red peppers, adds color and crunch to the salsa.
- Lime juice, agave and olive oil, three simple but bright flavors that make this simple salsa so vibrant and delicious.
- Cilantro, mint, and thyme, some fresh, herbaceousness to round out this dish!
How to make this Grilled Pork Tenderloin with Peach Salsa
- Make the marinade, combine soy sauce, balsamic vinegar, maple syrup, Dijon mustard, garlic, fresh orange juice and S&P and mix until well-combined.
- Marinate the pork, for at least 4 hours and up to overnight. This helps tenderize the pork tenderloin and make it even more flavorful. Take out of the fridge 30 minutes before grilling.
- Make the side sauce. Remove pork from marinade. With the extra marinade, add to a sauce pan and bring to a gentle boil over medium heat. Combine ½ tablespoon of cornstarch and splash of cold water to make a slurry. Add slurry to the sauce and cook until thickened, 1-2 minutes. Remove from the heat.
- Grill the pork, preheat your grill to 400 degrees. Add the pork to the preheated grill and grill on all 4 sides for about 3-4 minutes per side, until charred and an internal temperature reaches about 145. For the last 3-4 minutes of cooking, baste the pork with the thickened marinade on all sides. Once cooked, remove from grill and allow to rest of 10 minutes. Slice.
- Check out here for more info on cooking pork: Illinois Pork Producers | How to Cook Pork (ilpork.com)
- Make the salsa, once you remove the pork from the grill, add on peaches brushed with olive oil. Cook for about 6-8 minutes, flipping halfway through, or until juicy and achieve grill marks. Allow to cool. Dice grilled peaches, red onion, and mini red peppers and add to a bowl. Top with lime juice, olive oil, cilantro, and agave. Mix all together
- Put it all together. Slice the pork. Top with peach salsa. Enjoy!
Why I love this Recipe
- Fresh, vibrant and healthy!
- It shows you how versatile pork tenderloin can be and how delicious it tastes when grilled.
- It’s a great summer recipe for outdoor grilling/entertaining.
- No need to turn on your oven!
The grilled pork tenderloin with peach salsa is the ultimate summertime meal. Simple, flavorful, and delicious – you will want to eat it on repeat! Grilling pork tenderloin is also a great way to cook it for maximum flavor and juiciness!
Grilled Pork Tenderloin with Peach Salsa
- 1/4 cup each soy sauce
- ¼ cup balsamic vinegar
- ¼ olive oil
- 2-3 garlic gloves
- 1 1/2 tablespoons maple
- juice of half an orange
- 1 tsp Dijon mustard
- 1/2 tsp salt
- pepper to taste
- 2-3 pounds pork tenderloin
- fresh mint and thyme optional
- 2 peaches cut in half and seeds removed
- 4-5 red mini peppers diced
- half a red onion diced
- 1 tablespoons olive oil
- juice of one lime
- 1 teaspoon agave
- 1 tablespoons chopped cilantro
- salt and pepper to taste
Place pork in a container. Combine all the marinade ingredients in a small bowl and pour on top on of pork. Place lid on container and put in fridge. Marinade for 4 hours up to overnight. Remove from fridge 30 minutes prior to grilling.
Preheat your grill to 400 degrees. Remove pork from marinade. With the extra marinade, add to a sauce pan and bring to a gentle boil over medium heat. Combine ½ tablespoon of cornstarch 1 tablespoon of cold water to make a slurry. Add slurry to the sauce and cook until thickened, 1-2 minutes. Remove from the heat.
Add the pork to the preheated grill and grill on all 4 sides for about 3-4 minutes per side, until charred and an internal temperature reaches about 145. For the last 3-4 minutes of cooking, baste the pork with the thickened marinade on all sides. Once cooked, remove from grill and allow to rest of 10 minutes. Slice.
Meanwhile, brush the peaches with olive oil. Cook for about 6-8 minutes, flipping halfway through, or until juicy and achieves grill marks. Allow to cool. Dice grilled peaches, red onion, and mini red peppers and add to a bowl. Top with lime juice, olive oil, cilantro, and agave. Mix all together.
Place sliced pork on a serving dish and top with salsa. Serve with extra sauce and herbs. Enjoy!