Grilled Pork Tenderloin with Cantaloupe Salsa
I topped this marinated grilled pork tenderloin with cantaloupe salsa. The cool salsa complimented the juicy, tender tenderloin perfectly.
Servings 8
Calories 550kcal
Equipment
Ingredients
- 2 pork tenderloins trimmed (2 to 2 1/2 pounds)
- 1 tablespoon white vinegar
- 2 cloves garlic minced
- ½ teaspoon salt
- ½ teaspoon dried oregano
- ⅛ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes
- 1 6 ounce pineapple juice
- 1 small lime juiced
- 1 tablespoon olive oil
- ½ cup Cantaloupe salsa
Instructions
- Place the tenderloins in a large resealable baggie or container.
- Whisk the remaining ingredients together and add to the bag.
- Seal and rotate a few times to cover the meat.
- Place the baggie in a large bowl or deep pan in the fridge for 4-6 hours.
- Fire up your grill for direct and indirect cooking.
- Remove the tenderloins from the marinade and shake off the excess.
- Sear over direct heat then remove to indirect heat and cook until the temperature reaches 150 F.
- Remove from heat and let rest 10 minutes before slicing.
- Serve topped with the salsa.
Notes
Any good fruity salsa is great on grilled pork tenderloin.
Nutrition
Calories: 550kcal | Carbohydrates: 1g | Protein: 94g | Fat: 16g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 295mg | Sodium: 398mg | Potassium: 1798mg | Fiber: 1g | Sugar: 1g | Vitamin A: 38IU | Vitamin C: 3mg | Calcium: 34mg | Iron: 5mg