Honey Lime Grilled Pork Tenderloin with Citrus Salsa

Honey Lime Grilled Pork Tenderloin with Citrus Salsa Recipe
Photo: Iain Bagwell; Styling: Randy Mon
Time: 45 minutes. Try pairing this bright citrus salsa with chicken or fish as well as pork.

Yield:

Serves 4

Recipe from

Recipe Time

Total: 45 Minutes

Nutritional Information

Calories 414
Caloriesfromfat 26 %
Protein 28 g
Fat 12 g
Satfat 2.7 g
Carbohydrate 54 g
Fiber 6.1 g
Sodium 660 mg
Cholesterol 75 mg

Ingredients

1 pork tenderloin (about 1 lb.)
2 1/2 teaspoons extra-virgin olive oil, divided
1 1/2 teaspoons finely shredded lime zest
1/3 cup fresh lime juice (from about 3 limes)
1/4 cup honey
1 1/4 teaspoons kosher salt, divided
1 small Meyer lemon, cut in half horizontally, ends trimmed
Peeled segments from 4 pink grapefruits, drained
Peeled segments from 2 navel oranges, drained
1 teaspoon chopped fresh thyme leaves
1/4 cup chopped roasted, unsalted pistachios

Preparation

1. Preheat a grill for medium heat (350° to 450°). Rub pork with 1/2 tsp. oil. In a bowl, whisk together zest, juice, honey, and 3/4 tsp. salt and divide between 2 bowls.

2. Grill lemon, turning occasionally, until very soft, about 8 minutes, and grill pork, turning occasionally and brushing with half the lime glaze, until a thermometer inserted in the thickest part reaches 145°, about 20 minutes.

3. Let lemon cool, remove seeds and central white core, and chop finely. Transfer pork to a platter, tent with foil, and let rest about 10 minutes. Meanwhile, boil remaining glaze in a small saucepan, stirring occasionally, until thickened, about 5 minutes. Set aside.

4. In a bowl, combine remaining 2 tsp. oil, grapefruits, oranges, thyme, remaining 1/2 tsp. salt, chopped lemon, and pistachios.

5. Slice pork, brush with thickened glaze, and serve with citrus salsa.

Note: Nutritional analysis is per serving.

Note:

December 2009
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