Honey Lime Grilled Pork Tenderloin with Citrus Salsa

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
Total:
Recipe from Sunset

More From Sunset

Recipe Time

Total: 45 Minutes

Nutritional Information

Amount per serving
  • Calories: 414
  • Calories from fat: 26%
  • Protein: 28g
  • Fat: 12g
  • Saturated fat: 2.7g
  • Carbohydrate: 54g
  • Fiber: 6.1g
  • Sodium: 660mg
  • Cholesterol: 75mg

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. 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. 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. 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. 4. In a bowl, combine remaining 2 tsp. oil, grapefruits, oranges, thyme, remaining 1/2 tsp. salt, chopped lemon, and pistachios.
  5. 5. Slice pork, brush with thickened glaze, and serve with citrus salsa.
  6. Note: Nutritional analysis is per serving.
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