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Grilled Pork Tenderloin with Apple Salsa

1 tablespoon chili powder
1/2 teaspoon garlic powder
1 pound pork tenderloin
2 Granny Smith apples -- peeled, cored, and finely chopped
1 can chopped green chilies -- (4 ounces)
1/4 cup lemon juice
3 tablespoons finely-chopped fresh cilantro
1 garlic clove -- minced
1 teaspoon dried oregano leaves -- crushed
1/2 teaspoon salt


Spray grid well with nonstick cooking spray. Preheat grill to medium-high heat.


Combine chili powder and garlic powder in small bowl; mix well. Coat pork with spice mixture.


Grill pork 30 minutes, turning occasionally, until internal temperature reaches 165 degrees when tested with meat thermometer in thickest part of tenderloin.


Transfer roast to cutting board; cover with foil. Let stand 10 to 15 minutes before slicing. Internal tmeperature will continue to rise 5 to 10 degrees during stand time.


To make apple salsa, combine apples, chilies, lemon juice, cilantro, garlic, oregano and salt in medium bowl; mix well.


Slice pork across grain; serve with salsa. Garnish, if desired.


This recipe yields 4 servings.





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