Peach Salsa With Pork Recipes

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GRILLED PORK TENDERLOIN WITH PEACH SALSA



Grilled Pork Tenderloin with Peach Salsa image

For this easy grilled pork tenderloin recipe, both the pork and the salsa ingredients are cooked on the BBQ, so you don't have to heat up the kitchen to prepare a healthy summer dinner. Grilling stone fruit caramelizes its sugars, enhances its sweetness and infuses it with smoky flavor. Any combination of peaches, nectarines, plums and apricots will work in this salsa--use 3 medium fruit total or about 4 to 5 small fruit. Try the salsa on chicken or fish too.

Provided by Andrea Kirkland, M.S., RD

Categories     Diabetic Pork Recipes

Time 45m

Number Of Ingredients 16

1 medium peach, halved and pitted
1 medium purple plum, halved and pitted
1 medium apricot, halved and pitted
1 1-inch-thick slice red onion
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon ground pepper
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
1 tablespoon olive oil
2 cloves garlic, minced
¾ teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon salt
¾ teaspoon ground pepper
1 pound pork tenderloin, trimmed

Steps:

  • To prepare salsa: Preheat grill to medium. Brush fruit halves and onion slice with oil. Sprinkle with 1/4 tsp. each salt and pepper. Grill the fruit and onion until tender and grill-marked, 3 to 4 minutes per side. Remove from grill and coarsely chop. Transfer to a medium bowl; stir in cilantro and lime juice.
  • To prepare pork tenderloin: Combine oil, garlic, chili powder, cumin, salt, and pepper in a small bowl; rub evenly over pork. Grill the pork over medium heat, covered, turning every 1 1/2 minutes, until an instant-read thermometer inserted in the thickest part registers 145 degrees F, 14 to 16 minutes. Transfer to a clean cutting board and let stand for 10 minutes.
  • Slice the pork diagonally. Divide the pork slices among 4 plates and top with the salsa.

Nutrition Facts : Calories 218.7 calories, Carbohydrate 8.3 g, Cholesterol 73.7 mg, Fat 9.5 g, Fiber 1.5 g, Protein 24.7 g, SaturatedFat 1.8 g, Sodium 512 mg, Sugar 5.7 g

CARIBBEAN-SPICED PORK TENDERLOIN WITH PEACH SALSA



Caribbean-Spiced Pork Tenderloin with Peach Salsa image

I love this recipe because of the depth of flavors and burst of colors. It's quick and easy to make. It's best when peaches are in season, but you could try strawberries or pineapple instead. -Holly Bauer, West Bend, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings (1-1/3 cups salsa).

Number Of Ingredients 16

3/4 cup chopped peeled fresh peaches
1 small sweet red pepper, chopped
1 jalapeno pepper, seeded and chopped
2 tablespoons finely chopped red onion
2 tablespoons minced fresh cilantro
1 tablespoon lime juice
1 garlic clove, minced
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons olive oil
1 tablespoon brown sugar
1 tablespoon Caribbean jerk seasoning
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1/2 teaspoon seasoned salt
1 pork tenderloin (1 pound)

Steps:

  • In a small bowl, combine the first nine ingredients; set aside. In another small bowl, combine the oil, brown sugar, jerk seasoning, thyme, rosemary and seasoned salt. Rub over pork., Grill, covered, over medium heat for 9-11 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before slicing. Serve with salsa.

Nutrition Facts : Calories 229 calories, Fat 11g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 522mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

PORK CHOPS WITH PEACH SALSA



Pork Chops With Peach Salsa image

Make and share this Pork Chops With Peach Salsa recipe from Food.com.

Provided by Dancer

Categories     Sauces

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

1/2 cup chopped green onion
2 large fresh peaches, peeled,pitted,coarsely chopped
1 tablespoon chopped fresh cilantro
1 tablespoon chopped red bell pepper
1 tablespoon lime juice
1/4-1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 teaspoon pepper
6 pork chops, 3/4 inch thick

Steps:

  • Stir together all salsa ingredients in medium bowl.
  • Cover; refrigerate at least 1 hour.
  • Heat gas grill to medium or charcoal grill until coals are ash white.
  • Meanwhile, combine salt and pepper in small bowl; sprinkle both sides of pork chops.
  • Place chops on grill.
  • Cover; grill, turning once, until desired doneness (10 to 15 minutes).
  • Serve with salsa.

GRILLED PORK CHOPS WITH PEACH SALSA



Grilled Pork Chops with Peach Salsa image

Provided by Sandra Lee

Categories     main-dish

Time 18m

Yield 4 servings

Number Of Ingredients 11

1/2 red onion, diced (reserve the other half for Online Round 2 Recipe Orzo Soup with Pork)
2 peaches, halved, pitted and diced
1 tablespoon lime juice
1 teaspoon olive oil
1 tablespoon chopped cilantro leaves
Pinch kosher salt and freshly ground black pepper
5 pork chops, end cut
2 tablespoons canola oil
2 tablespoons chili powder
1 tablespoon salt
1 tablespoon freshly ground black pepper

Steps:

  • Salsa:
  • In a bowl toss all of the salsa ingredients together and set aside.
  • Pork chops:
  • Heat an outdoor grill or grill pan over medium-high heat.
  • Brush the pork chops with the oil. In a small bowl combine the chili powder, salt and pepper. Generously sprinkle the rub over both sides of each pork chop. Grill the chops until cooked through, about 4 to 6 minutes per side. (Set 1 chop aside for Online Round 2 Recipe, Orzo Soup with Pork.) Arrange the chops on a serving platter and let rest 5 minutes before serving.
  • Serve the chops with the peach salsa.

PEACHY PORK WITH RICE



Peachy Pork with Rice image

Peach preserves sweeten the spicy salsa in this delicious dish that's nice enough for company. Adjust the heat level to taste by using mild or spicy salsa and seasoning. -Melissa Molaison, Hawkinsville, Georgia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6

1-1/2 cups uncooked instant brown rice
1 pound pork tenderloin, cut into 1-inch cubes
2 tablespoons olive oil
2 tablespoons reduced-sodium taco seasoning
1 cup salsa
3 tablespoons peach preserves

Steps:

  • Cook rice according to package directions. Meanwhile, place pork in a large bowl; drizzle with oil. Sprinkle with taco seasoning; toss to coat., Place a large lightly oiled nonstick skillet over medium heat. Add pork; cook and stir until no longer pink, 8-10 minutes. Stir in salsa and preserves; heat through. Serve with rice.

Nutrition Facts : Calories 387 calories, Fat 12g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 540mg sodium, Carbohydrate 42g carbohydrate (13g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges

SOUTHWESTERN GRILLED PORK CHOPS WITH PEACH SALSA



Southwestern Grilled Pork Chops with Peach Salsa image

Pair a spicy fruit salsa with zesty grilled pork chops and have it on your dinner table in less than 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 9

3 ripe medium peaches, peeled, chopped (about 1 1/2 cups)
1/4 cup finely chopped red bell pepper
2 tablespoons finely chopped red onion
1 tablespoon chopped fresh cilantro
2 teaspoons packed brown sugar
2 teaspoons fresh lime juice
1/4 teaspoon finely chopped serrano or jalapeño chile
1 tablespoon chili powder
4 bone-in pork loin chops, 1/2 inch thick (4 oz each)

Steps:

  • Heat gas or charcoal grill. In medium bowl, mix peaches, bell pepper, onion, cilantro, brown sugar, lime juice and chile; set aside.
  • Rub chili powder on both sides of each pork chop. Place pork on grill over medium heat. Cover grill; cook 6 to 9 minutes, turning once, until pork is no longer pink in center. Serve pork chops topped with salsa, or serve salsa on the side.

Nutrition Facts : Calories 180, Carbohydrate 11 g, Cholesterol 50 mg, Fiber 2 g, Protein 19 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 50 mg, Sugar 9 g, TransFat 0 g

PORK SHOULDER WITH PEACH-MELON SALSA



Pork Shoulder with Peach-Melon Salsa image

Pork shoulder is a very forgiving cut, which is why chef Howard lets it cook while she's at the beach for a satisfying dinner afterward. The juicy summer fruit salsa is essential to brightening the smoky, cumin-rubbed meat.

Provided by Vivian Howard

Categories     main-dish

Time 5h55m

Yield 12 servings

Number Of Ingredients 12

2 tablespoons kosher salt
2 tablespoons ground cumin
2 tablespoons packed light brown sugar
6 pounds bone-in pork shoulder, may use a "picnic cut" or "Boston butt"
1 small seedless watermelon, 2-3 cups diced
4 ripe peaches, 2-3 cups diced
4 scallions, green part only, about ½ cup thinly sliced
2 limes, about 3 tablespoons juice
2 chipotle peppers in adobo, minced, about 1 tablespoon
2 tablespoons chopped fresh mint
1 teaspoon kosher salt
3 tablespoons chopped cilantro (including stems)

Steps:

  • Pork, part 1: Preheat oven to 300 degrees F. In a bowl, add the salt, cumin, and brown sugar and stir to combine. Rub mixture all over the pork, making sure to use all of it. Place the pork fat-side up into a Dutch oven. Cover, place in the oven, and cook for 4 hours.
  • Salsa: Place watermelon on a flat work surface. Slice off the top and bottom so they're flat; then place melon upright. Cut along the edge of the watermelon from top to bottom to remove rind; repeat all the way around until the rind is completely removed. Dice watermelon by cutting into ½-inch slices; stack slices and cut into ½-inch strips. Then cut the strips into a ½-inch dice. Place 2-3 cups of watermelon into a bowl and set aside. (Reserve remaining watermelon for another use.)
  • Cut peaches into a ½-inch dice. Place 2-3 cups of peaches into the bowl with the watermelon and set aside. (Reserve any remaining peaches for another use.)
  • Trim scallions, then thinly slice the green parts and add to the bowl. (Reserve white and light green part for another use.) Zest then juice limes directly into the salsa bowl; then add the chipotle peppers, mint, and salt. Stir well, then cover and let rest for 30 minutes to marry ingredients. Remove 30 minutes before serving. Makes about 5 cups salsa. (Note: Salsa will keep for up to two days in the refrigerator.)
  • Pork, part 2: After 4 hours, raise oven temperature to 400 degrees F and remove the lid. Cook uncovered, 1 more hour.
  • Assembly: Remove pork from Dutch oven and let rest, 10 minutes. Slice against the grain in 1-inch slices, cutting around the bone. (Alternatively, meat can be pulled from the bone.) Place meat on a serving platter and drizzle with some of the meat drippings from the pot. Serve with peach-melon salsa on the side.

GRILLED CARIBBEAN-SPICED PORK TENDERLOIN WITH PEACH SALSA



Grilled Caribbean-Spiced Pork Tenderloin with Peach Salsa image

A quick and easy way to grill pork tenderloin. Coated in a Caribbean spice mixture, grilled, and served with homemade peach salsa.

Provided by Joan Heeg

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Peach Salsa Recipes

Time 40m

Yield 4

Number Of Ingredients 15

¾ cup fresh peaches, peeled and diced
1 small red bell pepper, chopped
2 tablespoons finely chopped red onion
2 tablespoons minced fresh cilantro
1 tablespoon lime juice
1 clove garlic, minced
⅛ teaspoon salt
⅛ teaspoon ground black pepper
2 tablespoons olive oil
1 tablespoon brown sugar
1 tablespoon Caribbean jerk seasoning
1 teaspoon dried thyme
1 teaspoon dried rosemary
½ teaspoon seasoned salt
1 pork tenderloin

Steps:

  • Combine peaches, bell pepper, red onion, cilantro, lime juice, garlic, salt, and pepper in a bowl. Set peach salsa aside.
  • Combine olive oil, brown sugar, Caribbean jerk seasoning, thyme, rosemary, and seasoned salt in a second small bowl. Rub tenderloin with the spice mixture.
  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Place tenderloin on hot grill and cook covered for 9 to 11 minutes. Turn and grill until tenderloin is slightly pink in the center, 9 to 11 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove from heat, cover, and let sit for 5 minutes before slicing. Serve with peach salsa.

Nutrition Facts : Calories 232.5 calories, Carbohydrate 8.6 g, Cholesterol 73.8 mg, Fat 11 g, Fiber 1.2 g, Protein 23.9 g, SaturatedFat 2.3 g, Sodium 580.2 mg, Sugar 6.3 g

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