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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5 from 1 vote

Grilled Pork Tenderloin with Avocado Peach Salsa

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!
Course Main Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 25 minutes
Marinade Time 3 hours
Total Time 3 hours 35 minutes
Servings 4
Calories 473kcal
Author Adapted from Rick Bayless

Ingredients

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

Instructions

  • 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.

Notes

You can marinade your pork roast up to 8 hours, but you want to get at least an hour of marinade time before grilling.
I used raw onion for this recipe. Rinsing them under cold water removes a lot of that onion sting. If you prefer, you can cut the whole (peeled) red onion into thick slices and grill them while the pork cooks until the onion is soft. Then chop the grilled onion and add it to the salsa.

Nutrition

Calories: 473kcal | Carbohydrates: 16g | Protein: 61g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 184mg | Sodium: 695mg | Potassium: 1716mg | Fiber: 5g | Sugar: 8g | Vitamin A: 675IU | Vitamin C: 15.2mg | Calcium: 54mg | Iron: 4mg