Grilled Pork Tenderloin with Avocado Peach Salsa is bursting with flavor! This easy grilling recipe will leave a smile on your face and full bellies all around!
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Grilled pork tenderloin is one of my favorite easy summer grilling recipes. You can buy them pre-marinated from the store, coat them in
Let’s get the elephant in the room out of the way first. Rick Bayless is my chef crush…big time. Ever since I first made his Slow Cooker Pork Tinga and watched him on Top Chef Masters I’ve been a fan. Then a few years ago, the world stopped. I was getting the chance to meet Chef Bayless, see him cook, and eat his Lamb Barbacoa at this amazing Negro Modelo event in Scottsdale. I died and went to heaven that night. The food was amazing, Chef was super nice, and Negra Modelo knocked it out of the park the whole night.
Okay. Back to food. (I may need to fan myself.) We had a little family hang out day earlier in the year. Okay, it wasn’t little. Any of our family get-togethers have 16 or more people every time. Per the usual, we were doing the food potluck style and decided to make this grilled pork loin recipe. My family L-O-V-E-S avocados, except Mike. I’ve tried time and again to get him to get on the avocado wagon with different recipes, but he’s still a no go. That’s okay though, it means more for me! He’s seriously missing out on this Avocado Peach Salsa. It has this great sweet, tangy, bright flavor that pairs amazingly with the succulent pork. The lemon is a really fantastic addition to the salsa. I ate way more than I should have. Everyone did!
Of all the grilled pork tenderloin recipes I’ve had, this one is top 3 on my list. It’s also pretty fool-proof. The marinade gives the meat great flavor and keeps the pork juicy. The longer you can let the pork marinade the better, but you’ll want to give at least an hour. I’ve totally started the pork marinating in the morning before work and then just popped it out for dinner in the evening. That way I don’t have to remember to start the process in the middle of the day.
How to grill pork tenderloin
- Preheat your grill so it’s nice and hot. I kept mine around 400-450 degrees F. Oil the grill so your meat doesn’t stick.
- Place the whole pork tenderloin on the grill. Cook for 10-15 per side creating a nice char on the outside. I usually turn the tenderloin once, but you could hit all four sides if you prefer. Just be sure to divide the total cooking time evenly between each side.
- Check the meat has reached an internal temperature of 145 to 150 degrees F with a meat thermometer. Cooking time is a good indicator, but the meat’s temperature will determine when it’s done cooking.
- Transfer the tenderloin to a cutting board or baking sheet to rest. Tent meat loosely with foil and let sit for about 10 minutes before slicing.
This recipe was the first time I had made a grilled pork tenderloin. I had no idea how long to grill pork tenderloin, but it turns out it’s the same cook time as roasting it in the oven. A 2.5-pound pork tenderloin needs about 25-30 minutes to reach an internal temperature of 150 degrees F. Which works out great because you have plenty of time to get your salsa and sides ready while the pork cooks.
Hungry for More?
- 2.5 pound pork tenderloin
- 1 cup roasted tomato salsa
- 2 tablespoons balsamic vinegar, (or 1 tablespoon red wine vinegar)
- 2 tablespoons Worcestershire sauce
Avocado Peach Salsa
- 1 peach
- 1 avocado
- 1/4 cup red onion, diced & rinsed under cold water
- 1 lemon, zested
- 2 tablespoons fresh parsley, finely chopped
- Salt and pepper, to taste
- Remove silver skin from pork tenderloin and then place pork in a gallon-size zip top bag. Add in the salsa, vinegar, and Worcestershire sauce. Remove air from bag, seal, and smush everything around to coat the pork and mix up the marinade. Refrigerate for 3 hours.
- Heat grill to 400+ degrees F. Remove pork from bag, shaking off excess marinade, and place on grill. Cook pork for 25-30 minutes, turning once, or until internal temperature reaches 150 degrees F.
- Remove pork from grill to a plate or baking sheet and loosely tent with foil.
- While the pork rests make the salsa. Remove pit from peach and seed from avocado. Dice both peach & avocado and place in a small mixing bowl. Add onion, lemon zest, and parsley. Stir to combine. Season with salt and pepper to taste.
- Cut the pork tenderloin into 1/2-inch slices. Plate pork and top with salsa for serving.