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Grilled Pork Tenderloin with Summer Salsa

Yield: 4 servings
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Ingredients

For the pork tenderloin:

  • 1 lb. pork tenderloin, trimmed of fat
  • Zest & juice of 1 orange
  • Zest & juice of 1 lime
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon rosemary or thyme
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the summer salsa:

  • 1 cup diced peaches (you can also use mango or pineapple)
  • 1 cup cucumber, diced
  • 1/4 cup red onion, finely chopped
  • 2 tablespoons cilantro, chopped
  • Juice of 1 lime
  • Salt and pepper, to taste

Instructions

  • In a bowl or zip-top bag, mix the orange juice/zest, lime juice/zest, olive oil, garlic, Dijon mustard, thyme, salt, and black pepper.
  • Add the pork tenderloin and marinate in the fridge for 30 minutes to 4 hours.
  • Next, make the salsa. Combine all of the ingredients in a bowl. Toss gently and refrigerate until ready to serve.
  • If you're grilling the pork, you want to preheat the grill (or grill pan) to medium-high heat.
  • Remove pork from marinade, pat dry slightly, and spray lightly with cooking oil.
  • Grill for 12-15 minutes, turning occasionally, until internal temperature reaches 145 degrees F.
  • Let the pork rest 5 minutes before slicing.
  • If you don't have a grill, the pork can also be roasted in the oven. Preheat the oven to 425 degrees F and roast for 20-25 minutes.