Grilled pork with nectarine salsa
4
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Fruit salsas add sweetness to grilled meats and fish and are a nice, cool contrast to hot, savory food when it comes off the grill. This salsa is versatile and can be made ahead and refrigerated. Make a double batch to serve with tortilla chips.
Ingredients
Cooking spray
4 spray(s)
Peach nectar
2 Tbsp
Jalapeño pepper(s)
2 medium
Fresh lime juice
3 Tbsp
Uncooked lean pork tenderloin
1 pound(s)
Table salt
0.5 tsp
Black pepper
0.25 tsp
Nectarine(s)
3 item(s), medium
Uncooked scallion(s)
3 medium
Cilantro
1 Tbsp
Instructions
1
Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
2
In small bowl, stir peach nectar, 1 jalapeño, and 11⁄2 tbsp lime juice to make the basting liquid. Season pork with salt and black pepper and arrange pork on grill. Cook pork for 5 minutes, then brush with peach mixture. Continue to cook pork, basting every 5 minutes, until instant-read thermometer inserted into center registers 145°F, about 20 minutes. Let rest for 10 minutes before slicing.
3
Meanwhile, in another small bowl, combine nectarines, scallions, cilantro, and remaining jalapeño and 11⁄2 tbsp lime juice. Top pork with salsa before serving.
4
Serving size: about 2 pork slices and 1⁄2 cup salsa
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