July 05, 2011

Grilled Pork Loin with Peach Salsa

My mom bought two maple bourbon marinated pork tenderloins at the store the other day.  She nonchalantly asked if I would mind making them dinner and I could have the other one to make my family dinner.  That sounded like a pretty good deal to me! I usually just throw these pre-marinated pork loins on the grill or in my rotisserie as is but this time something told me that I needed to step up to the plate and rock this one out in a big way.  I did.  Total and complete success!  If you want to woo your guests at your next bar-b-que you need to make this dish!

Grilled Pork Loin with Peach Salsa

Yields 4 servings

1 pre-marinated maple bourbon pork tenderloin
olive oil
4 Tbsp. BBQ dry rub - recipe below
Peach Salsa - recipe below

Preheat your gas grill - turn the heat on high and close lid. Let preheat for 15 minutes.

Rub tenderloin with olive oil and sprinkle the BBQ dry rub onto tenderloin and rub in.

Turn your grill down to medium low and grill tenderloin turning occasionally for about 1 hour or until internal temperature reaches 145 degrees.  Transfer to a platter and cover with foil tent and let rest for 5 minutes before cutting.

Serve with Peach Salsa

BBQ Dry Rub

Yields about 1 cup

1/4 cup sweet paprika
2 Tbsp. chipotle chili powder
2 Tbsp. ground cumin
2 Tbsp. light brown sugar
2 Tbsp. salt
1 Tbsp. dried oregano
1 Tbsp. granulated sugar
1 Tbsp. ground black pepper
1 Tbsp. ground white pepper
1-2 tsp. cayenne pepper flakes

Mix all of the ingredients in a small bowl. (The rub can be stored in an airtight container at room temperature for several weeks).

Peach Salsa

Yields 2 1/2 cups

2 ripe but not mushy peaches, pitted and chopped coarse
1 small red bell pepper, cored, seeded and diced
1 small red onion, diced
1/4 cup chopped fresh parlsey leaves
1 medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon) - don't tell my dad there was garlic in this recipe!
1/4 cup pineapple juice
6 Tbsp. juice from 2 or 3 limes
1 medium jalepeno chili, stemmed, seeded and minced

Mix all of the ingredients, including salt to taste, together in a medium bowl. Transfer the salsa to an airtight container and refrigerate to blend the flavors at least 1 hour or up to 4 days.

Adapted from The New Best Recipe

~ Enjoy!


  1. That peach salsa looks so flavorful and fresh - lovely. I can see it on chicken too.

  2. Oh wow this looks fantastic!! I love the peach salsa! :)

  3. You knocked another one out the park Dee. I need to move near you. xx

  4. The peach salsa looks so good!

  5. I adore stone fruit and this salsa sounds wonderful. The pineapple juice is an interesting addition and I like the parsley too - so fresh and fragrant. Your rub has got so many great flavours going on and I bet you could work it into fish and poultry too - very nice!

  6. @Chris's Gourmet Fashion
    Thanks Chris! I think Chicken is a great idea. I could also eat it plain :)

  7. @Kelly
    Thanks Kelly! I'm happy to have some leftover to try on a variety of meats.

  8. Oh my gosh!! Pork with peach salsa, I am salivating!!!

  9. I am following you to keep up with your fabulous recipes!

  10. I love love love grilled pork tenderloin!! And that peach salsa....oh my yumminess! Score!

  11. great idea! my husband just got a new grill..think I'll pass this along to him~

  12. @alex
    Thanks Alex! It's a winner for sure :)

  13. Hi Dee! So this is the recipe! I have pork loin in the freezer. I'm going to try this on weekend! I probably need to make it less spicy for my kids but I'm so excited to try this!

  14. I love grilled meats with a dry rub so much better than too much bbq sauce. And the peach salsa sounds like a perfect complement!

  15. We grill lots of pork tenderloin in the summer...and your gorgeous salsa is a fabulous accompaniment...yum!

  16. Hello Dee! I found you through Basilmomma's Blog Hop. Lovin' your Grilled Pork Loin with Peach Salsa! Have a great day! Sherri

    Facebook- http://tinyurl.com/FoodBasics101

  17. Oh my...this cake is gorgeous!! I've never used spelt flour but I've heard rumors about plums coming into season around here so I'm thinking it's about time I try it!

  18. Dee this looks great! Fruit salsa sounds good for this marinated pork!

  19. Congratulations! We wanted to inform you that this post has been selected as a Featured Archive Post on our site for the month of August 2013!


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