Pork Tenderloin with Peach Salsa

Atlanta's Miller Union Chef Satterfield's Table
Photo by Angie Mosier

Food Culture of the South

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4 servings

  • 2 medium firm-ripe peaches, rinsed, halved, and pitted
  • ½ Vidalia onion, halved again, leaving root end intact
  • 4 tablespoons olive oil, divided
  • Juice of 1 lime
  • 1 jalapeño pepper, stemmed and minced
  • 2 tablespoons minced cilantro
  • Kosher salt 
  • 1½-2 pounds pork tenderloins
  • Freshly ground pepper
  1. To make peach salsa, heat gas or adjust charcoal grill to high. Brush peach halves and onion with 2 tablespoons olive oil. Set on grill and cook until slightly charred on all sides.
  2. Transfer to cutting board and let cool. Quarter and mince each, then transfer to a small non-reactive bowl. Stir in lime juice, hot pepper, remaining 2 tablespoons oil, and cilantro. Season to taste with salt.
  3. For pork, thoroughly season tenderloin. Place on grill over medium-high heat; let cook 2-3 minutes. Using tongs, quarter-turn pork, leaving same side facing down; let cook 2-3 minutes. Turn pork over with tongs and repeat above steps. Cook until meat reaches internal temperature of 140-145 degrees on meat thermometer.

Let rest 10 minutes. Thinly slice meat against the grain and top with grilled peach salsa.


  • From chef Steven Satterfield of Miller Union, Atlanta, Georgia

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