Sensations Extra Virgin 100% Olive Oil
salt and freshly ground pepper
1 cup
Peach-Pineapple Salsa
3 tbsp
firmly packed Light Brown Sugar
2 tbsp
fresh lime juice
Method
Step 1
Prepare a gas or charcoal barbecue for medium-high heat.
Step 2
Rub tenderloin all over with olive oil and then season to taste with salt and pepper.
Step 3
Place pork on the grill over heat.
Step 4
Cover barbecue and cook until underside is browned, about 8 minutes.
Step 5
Turn tenderloin over, cover, and continue cooking until underside is browned, another 8 minutes.
Step 6
Continue cooking, turning twice more, until well browned on all sides, 7-8 more minutes.
Step 7
In a small bowl, mix together salsa, brown sugar, and lime juice.
Step 8
Brush half of the mixture over pork and cook until glaze is bubbling, about 2 minutes.
Step 9
Turn pork over, brush with remaining glaze, and cook until glaze sizzles and pork is just barely pink in center (cut to test) and registers 140°F on a meat thermometer, about 2 more minutes.
Step 10
Transfer to a cutting board or serving platter. Let stand 5 minutes, then cut crosswise into slices.
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