Chili-Rubbed Pork Tenderloin with Nectarine Salsa
Published by Chronicle
This colorful, boldly spiced summertime salsa is a good match for the smoky flavors of grilled pork. Pick nectarines that are juicy and ripe, choosing between the tarter yellow ones, for a bit of bite, and the white nectarines for their novel color and sweeter taste.
Total Timeunder 1 hour
OccasionCasual Dinner Party, Family Get-together, game day
Recipe Coursemain course
Dietary Considerationmain course
Taste and Texturefruity, herby, hot & spicy, meaty, savory, sweet, tart
- 2 pork tenderloins, about 1 pound each, trimmed of excess fat and silver skin
- Extra virgin olive oil
- ¼ cup Grill every day spice rub
- 4 nectarines, halved, pitted, and cut into 1/2-inch cubes
- 1/2 cup diced red onion
- 1/2 cup loosely packed chopped fresh cilantro
- 1 small jalapeno chile, including seeds and ribs, minced
- 2 tablespoons fresh lime juice
- 1 tablespoon honey
- 1/2 tablespoon kosher or sea salt
- 1/4 tablespoon red pepper flakes
Prepare a medium-hot fire in a charcoal grill or preheat a gas grill on medium-high.
Remove the tenderloins from the refrigerator 20 to 30 minutes before grilling and place them on a large, rimmed baking sheet. Rub the pork on all sides with olive oil. Liberally season the tenderloins on all sides with the spice rub.
While the grill is heating, make the salsa: In a bowl, combine the nectarines, onion, cilantro, jalapeno chile, lime juice, honey, salt, and red pepper flakes. Stir to combine. Set aside until ready to serve.
To create a cool zone, bank the coals to one side of the grill or turn off one of the burners. Oil the grill grate. Place the tenderloins directly over the medium-hot fire. Grill the pork, turning to sear on all sides, for about 8 minutes.
Move the tenderloins to the cooler part of the grill, cover, and grill until the meat is slightly pink in the center, or an instant-read thermometer inserted into the thickest part of a tenderloin registers 145°F, 8 to 10 minutes longer.
Transfer the pork to a cutting board and let rest for 5 minutes. Cut the pork on the diagonal, across the grain, into ½-inch-thick slices and divide among warmed dinner plates. Put a large spoonful of salsa alongside the pork. Serve immediately.