Grilled Caribbean-Spiced Pork Tenderloin with Peach Salsa

Name: Grilled Caribbean-Spiced Pork Tenderloin with Peach Salsa
Total time: 40
Yield: 4
Ingredients: 0.75 cup fresh peaches, peeled and diced; 1 small red bell pepper, chopped; 2 tablespoons finely chopped red onion; 2 tablespoons minced fresh cilantro; 1 tablespoon lime juice; 1 clove garlic, minced; 0.125 teaspoon salt; 0.125 teaspoon ground black pepper; 2 tablespoons olive oil; 1 tablespoon brown sugar; 1 tablespoon Caribbean jerk seasoning; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 0.5 teaspoon seasoned salt; 1 pork tenderloin

Recipe by Joan Heeg from allrecipes.com

Dinner,Appetizer 40 Mins.

Ingredients

4 servings

•

0.75 cup fresh peaches, peeled and diced
•

1 small red bell pepper, chopped
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2 tablespoons finely chopped red onion
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2 tablespoons minced fresh cilantro
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1 tablespoon lime juice
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1 clove garlic, minced
•

0.125 teaspoon salt
•

0.125 teaspoon ground black pepper

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2 tablespoons olive oil
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1 tablespoon brown sugar
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1 tablespoon Caribbean jerk seasoning
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1 teaspoon dried thyme
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1 teaspoon dried rosemary
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0.5 teaspoon seasoned salt
•

1 pork tenderloin

Instructions

Combine peaches, bell pepper, red onion, cilantro, lime juice, garlic, salt, and pepper in a bowl. Set peach salsa aside.
Combine olive oil, brown sugar, Caribbean jerk seasoning, thyme, rosemary, and seasoned salt in a second small bowl. Rub tenderloin with the spice mixture.
Preheat an outdoor grill for medium heat and lightly oil the grate.
Place tenderloin on hot grill and cook covered for 9 to 11 minutes. Turn and grill until tenderloin is slightly pink in the center, 9 to 11 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove from heat, cover, and let sit for 5 minutes before slicing. Serve with peach salsa.