Grilled Pork Tenderloin with Avocado Peach Salsa
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Grilled Pork Tenderloin with Avocado Peach Salsa
Course:?Main Dish Cuisine:?Mexican Prep Time:?10minutes?minutes Cook Time:?25minutes?minutes Marinade Time:?3hours?hours Total Time:?3hours?hours?35minutes?minutes ¿ªÔÆÌåÓýs:?4 ?Calories:?473kcal ?Author:?Adapted from Rick Bayless Grilled Pork Tenderloin with Avocado Peach Salsa is bursting with flavor! This delicious marinaded pork is perfect for summer cookouts! - 2.5?pound?
- 1?cup?
- 2?tablespoons??(or 1 tablespoon red wine vinegar)
- 2?tablespoons?
Avocado Peach Salsa- 1?peach
- 1?
- ??cup??diced & rinsed under cold water
- 1??zested
- 2?tablespoons??finely chopped
- ?to taste
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.
Source: Bread Booze Bacon
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