Peach season is upon us, friends! To celebrate the Hamilton Farmers’ Market’s upcoming Peach Festival, beginning Saturday, August 14th, here’s a tasty recipe to get you started on your peach journey. Recipe and image are courtesy of Jepson’s Fresh Meats.
Grilled Pork Tenderloin with Peach Salsa
- ▢2 lbs pork tenderloins about 2-3total
Pork Tenderloin Rub Ingredients:
- ▢2 Tbsp chili powder
- ▢2 Tbsp garlic powder
- ▢1 Tbsp brown sugar
- ▢2 tsp kosher salt
- ▢1 tsp pepper
Peach Glaze Ingredients:
- ▢1 1/2 cups peach preserves or jam
- ▢1/2 cup barbecue sauce
- ▢1 tsp grated ginger
- ▢1/2 tsp garlic powder
- ▢2 small limes juiced
Peach Salsa Ingredients:
- ▢4-5 peaches unpeeled and chopped
- ▢1/2 cup red onion minced
- ▢1/2 red bell pepper chopped
- ▢1/2 cup fresh cilantro chopped you can substitute parsley)
- ▢3 Tbsp fresh lime juice
- ▢2 jalapeno peppers remove seeds and membranes and mince
- ▢1/2 tsp kosher salt
- ▢1/4 tsp ground black pepper
Pork Tenderloin Rub Directions:
- Combine the chili powder, garlic powder, sugar, salt, and pepper in a small bowl and rub the spice mixture all over the pork tenderloins. Cover and refrigerate for 2-24 hours.
Peach Salsa Directions:
- Place the peaches, onion, bell pepper, cilantro, lime juice, jalapenos, salt, and pepper in a large bowl and mix well.
- Cover and refrigerate for up to 24 hours.
Peach Glaze Directions:
- Melt the jam in a small saucepan and add the barbecue sauce. Remove the pan from the heat and add the ginger, garlic powder, and lime juice. Place half of the glaze in a small bowl to serve with the pork later.
Grilling the Pork Tenderloin:
- Preheat the grill to medium-high heat or 400 degrees. Brush the grill with vegetable oil to keep the pork from sticking.
- Place the pork tenderloins on the grill and turn every 5 minutes or so. When the meat thermometer reads 135 degrees and you have approximately 4 minutes of grilling time left, coat the pork tenderloins liberally with the glaze. Cook for 2 minutes and turn and brush the glaze on the other side. Cook for an additional 2 minutes.
- The tenderloins will take a total of 15-20 minutes to reach an internal temperature of 140 degrees at the thickest part. This will, of course, depend on the size of the tenderloins and how hot your grill is.
- When the tenderloins reach 140 degrees remove them from the grill, tent with foil and let them rest for about 5 minutes to come up to 145 degrees.
- To serve, slice the pork tenderloins and top with a large spoonful of the peach salsa.
Be sure to visit the Hamilton Farmers’ Market between Saturday, August 14th and Saturday, August 28th for all the peachy goodness we have gathered for your taste buds! Pick up your complimentary Peach Passport for a chance to win some great prizes!