Grilled Caribbean Spiced Pork Tenderloin with Peach Salsa

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 Serves: 4


  • ¼ cup chopped, peeled fresh peaches
  • 1 small, sweet red pepper, chopped
  • 1 jalapeno pepper, seeded and chopped
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons fresh cilantro, minced
  • 1 tablespoon lime juice
  • 2 garlic cloves, minced
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons olive oil
  • 1 tablespoon brown sugar
  • 1 tablespoon Caribbean jerk seasoning
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary, crushed
  • ½ teaspoon seasoned salt
  • 1 pork tenderloin (1 pound)


To make the salsa, in a small bowl, combine first nine ingredients; set aside. In another small bowl, combine the oil, brown sugar, jerk seasoning, thyme, rosemary and seasoned salt. Rub over pork. Grill, covered, over medium heat for 9-11 minutes on each side or until temperature reads 145 degrees. Let stand for five minutes before slicing. Serve with salsa.

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