Toothsome Images / RECIPE: Chili-Rubbed Pork Tenderloin with Nectarine Salsa


Whether you’re heading to the beach, the backyard, or just straight to the bottom of a pitcher of Pims, 4th of July is the perfect time to celebrate with meat on the grill.  Turn up the heat with this colorful, boldly spiced salsa and grilled pork recipe, taken from our Grill Every Day cookbook.

Pork Tenderloin, The Feed, 4th of July

Chili-Rubbed Pork Tenderloin with Nectarine Salsa

{Serves 6}

2 Pork tenderloins, about 1 pound each, trimmed of excess fat and silver skin

Extra-virgin olive oil

¼ Cup spice rub


Nectarine Salsa:

4 Nectarines, halved, pitted, and cut into ½-inch cubes

½ Cup diced red onion

½ Cup loosely packed chopped fresh cilantro

1 Small jalapeno chile, including seeds and ribs, minced

2 Tablespoons fresh lime juice

1 Tablespoon honey

½ Teaspoon Kosher or sea salt

¼ Teaspoon 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 plate.  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 145ºF, 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-slices and divide among warmed dinner plates.  Put a large spoonful of salsa alongside the pork.  Serve immediately.


About the photographer: EJ Armstrong is the chief art and cookie addict at the Black Building. She has thirty years of experience in the visual world, making her the lead nagger, design junky and advice columnist. You can find her on Instagram @avisualist or see more of her photography here.

Posted By: EJ
« | »

View Comments

Join The Conversation


— required *

— required *