Grilled Pork Tenderloin with Cherry Salsa

This pork tenderloin is one of my favorite summer recipes and I pair it with different fruit salsas as the season unfolds.  Mango-avocado salsa in the early spring, cherry salsa in the early summer and peach salsa in late summer.  This will be a wonderful addition to your summer menu!

Grilled Pork Tenderloin:

grilled pork tenderloin with cherry salsa meme2 lbs pork tenderloin

3 tablespoons coconut aminos

2 tablespoons fresh lime juice

2 tablespoons fresh orange juice

2 tablespoons melted coconut oil

2 tablespoons grated fresh ginger root

1 garlic clove, minced

1/2 teaspoon dry mustard powder

Mix the marinade ingredients in a large ziplock bag or glass dish.  Place the pork tenderloin in the marinade and coat evenly with the marinade.  Allow to marinate in the refrigerator for 12-24 hours.

Remove the tenderloin from the marinade, reserving the marinade.  Grill the tenderloins over medium heat until thermometer registers 160 degrees.  Baste frequently with reserved marinade (try this silicone basting brush if you don’t have one).
Cherry Salsa:

2 cups pitted cherries
1/2 cup diced red onion
1/4 cup chopped cilantro
1 tablespoon fresh lime juice
salt and pepper
Mix the salsa ingredients together in a bowl and season with salt and pepper
Top the pork tenderloin with the cherry salsa.

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Disclaimer: I am not a doctor.  I am a scientist and householder.  Please do not replace advice from a doctor or medical professional with information found on this site.