FoodReference.com (Since 1999)

RECIPE SECTION - Over 10,000 Recipes

 

Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   Recipes   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food_Festivals_&_Events

You are here > Home > Recipes

Meat RecipesPork Recipes page 1PORK TENDERLOIN >>>>> >  Char Grilled Tenderloin, Peach Salsa

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees

 

CHAR GRILLED PORK TENDERLOIN WITH PEACH FENNEL SALSA

Tupelo Honey Cafe
by Elizabeth Sims and Chef Brian Sonoskus

Certainly a summer grill-out favorite, there's something about this recipe that also says autumn to us. In the Blue Ridqe, we have mild autumn days (and exquisite foliage colored gold, orange, russet, and eggplant), often until the end of November, and this dish is a great way to bid your grill a fond farewell for the season. It's also an imaginative alternative to the traditional Thanksgiving turkey dinner.
Makes 2 servings

INGREDIENTS

    • 4½ teaspoons minced fresh rosemary leaves
    • 2 tablespoons olive oil
    • 1 tablespoon Worcestershire Sauce
    • 1 teaspoon sea salt
    • 2 teaspoons freshly ground black pepper
    • 1 pork tenderloin (about 1 pound)
    • 1 cup Peach Fennel Salsa (below)


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 2½ cups

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

Combine the 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
The end product of simmering 12 to 14 garlic cloves over medium heat in 1 cup olive oil in. a saucepan for about 20 minutes, or until the garlic turns golden. Puree the garlic cloves in a food processor until It forms a smooth paste. Refrigerate for up to 2 weeks.
 

RELATED RECIPES

  PORK TENDERLOIN >>>>>   |   Apple Cranberry Pork Roast   |   Apple Cream Pork Tenderloin   |   Apple Pecan Tenderloin   |   Apple & Potato Pork Tenderloin   |   Applesauce Stuffed Tenderloin   |   Apricot Basted Pork Sate   |   Apricot Mustard Grilled Tenderloin   |   Artichoke Hazelnut Pork   |   Asian Grilled Pork Tenderloin   |   Blackberry Grilled Pork Tenderloin   |   Blueberry Onion Pork Tenderloin   |   Blueberry Rum Marinated Pork   |   Brandy Braised Tenderloin   |   Char Grilled Tenderloin, Peach Salsa   |   Chile Coriander Pork Tenderloin   |   Garlic Roast Pork Tenderloin   |   Glazed Pork Tenderloin   |   Grilled Garlic Rosemary Tenderloin   |   Grilled Pork with Hot Mustard   |   Herbed Pork Tenderloin   |   Herb Rubbed Pork Tenderloin   |   Honey Thyme Pork   |   Horseradish Tomato Tenderloin   |   Italian Stuffed Pork Tenderloin   |   Jamaican Pork Tenderloin Roast   |   Maple Glazed Pork Tenderloin   |   Maple Mustard Pork Tenderloin   |   Maple Pork On A Maple Plank   |   Maple Roasted Pork Tenderloin   |   Marinated Pork Tenderloin   |   Mock Duck   |   Mustard & Sage Pork Tenderloin   |   New England Pork Tenderloin   |   Orange Baked Pork Tenderloin   |   Pepper Crusted Pork Tenderloin   |   Peppered Pork Tenderloin   |   Pork Tenderloin with Bergamot Sauce   |   Pork Tenderloin w/Apple Stuffing   |   Pork Tenderloin, Cheddar Stuffing   |   Pork Tenderloin, Cherry Marmalade   |   Pork Tenderloin w/Onion Rhubarb   |   Pork Tenderloin with Pancetta   |   Pork Tenderloin with Rice Stuffing   |   Pork with Rhubarb Chutney   |   Pork Tenderloin w/Tomato Coulis   |   Roasted Tenderloin w/Herb Rub   |   Savory Grilled Pork Tenderloin   |   Sesame Soy Pork Tenderloin   |   Smoke & Fire Pork Tenderloin   |   Southwest Spiced Roast   |   Tenderloin, Fig & Chipotle Onions   |   Vanilla Cider Pork  
  Home   |   About Us & Contact Us   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

Popular Pages