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Char-grilled Pork Tenderloin

MAKES 2 SERVINGS

Ingredients

  • 4.5 teaspoons minced fresh rosemary leaves
  • 2 tablespoons olive oil
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 2 teaspoons freshly ground black pepper
  • 1 pork tenderloin (about 1 pound)
  • 1 cup Peach Fennel Salsa (recipe follows)

Peach Fennel Salsa

MAKES 2.5 CUPS

Ingredients

  • 1/2 cup diced fresh fennel (bulb, stalk, feathery leaves, and tough outer layer discarded)
  • 2 cups peeled and diced peaches (about 4 large peaches)
  • 1 cup diced roasted red bell pepper
  • 1/2 cup diced red onion
  • 4 tsp. roasted garlic oil (recipe follows)
  • 1/8 tsp. sea salt
  • 1/8 tsp. freshly ground black pepper

Roasted Garlic Oil & Puree

MAKES 1 CUP

Ingredients

  • 12-14 garlic cloves
  • 1 cup olive oil

Char-grilled Pork Tenderloin with Peach Fennel Salsa

SKIP TO INGREDIENTS

This dish is a summer grill-out favorite! Peaches are in abundance during the height of summer, and this salsa pairs perfectly with the grilled pork loin. While fresh peaches are best, you can also use canned peaches (just be sure to drain them of all the syrup).

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Char-grilled Pork Tenderloin

Directions

Preheat your grill to medium-high. Combine the rosemary, olive oil, Worcestershire, salt, and pepper in a large bowl. Place the pork in the bowl, covering it well with the rosemary mixture, and set aside for 30 minutes.

Cook the pork loin on the grill for 12 to 14 minutes, until medium, turning every couple of minutes to ensure it cooks evenly.

Remove the pork from the heat and slice into 1-inch-thick pieces, topping each with the salsa.

Peach Fennel Salsa

MAKES 2.5 CUPS

Directions

Combine fennel, peaches, bell peppers, onion, garlic oil, salt and pepper in a large bowl. Refrigerate in an airtight container for at least 30 minutes. The salsa can be kept refrigerated for 2 days.

Roasted Garlic Oil & Puree

MAKES 1 CUP

Directions

In a saucepan, roast garlic cloves over medium heat in olive oil for about 20 minutes, or until the garlic turns golden brown. Strain the oil, reserving the garlic. Puree the garlic cloves in a food processor until it forms a smooth paste. Refrigerate for up to 2 weeks.

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