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Caribbean-Spiced Pork with Peach Salsa

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PREP TIME
15 min
COOKING TIME
20 min
TOTAL TIME
40 min
SERVINGS
4 servings
Dinner Caribbean
Caribbean-Spiced Pork with Peach Salsa
Ingredients
  • 3/4 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
  • 1/8 teaspoon salt
  • 1/8 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
  • 1/2 teaspoon seasoned salt
  • 1 pork tenderloin
Instructions
1
Combine the sweet and juicy peaches, crunchy bell pepper, pungent red onion, fragrant cilantro, tangy lime juice, aromatic garlic, savory salt, and peppery pepper in a bowl. Set this delightful mixture aside for now.
2
In another small bowl, whisk together the rich olive oil, sweet brown sugar, bold Caribbean jerk seasoning, earthy thyme, fragrant rosemary, and seasoned salt to create a mouthwatering spice blend. Gently rub the tenderloin with this flavorful mixture, ensuring it's evenly coated.
3
Preheat your outdoor grill to medium heat and lightly brush the grate with oil to prevent sticking.
4
Place the tenderloin on the hot grill and cook, covered, for 9 to 11 minutes. Flip it over and continue cooking until the tenderloin is cooked through, with a slightly pink center, taking an additional 9 to 11 minutes. Use an instant-read thermometer to check the internal temperature, aiming for at least 145 degrees F (63 degrees C). Remove from heat and let rest, covered, for 5 minutes before slicing. Serve with the set peach salsa.