Transition to Fall: Caribbean Style Pork Tenderloin with Peach Salsa

This easy to prepare Caribbean Style Pork Tenderloin with Peach Salsa is bursting with flavors and colors.   It's the perfect dish to transition into fall cooking.

Caribbean Style Pork Tenderloin with Peach Salsa

As we roll into October the weather in Los Angeles is still quite warm, but there is a noticeable difference in the air, and the evenings are getting cooler.  It's time to transition our cooking methods and flavors toward fall.

Portk Tenderloin is a protein that is the perfect base for all types of spices. We'll start by using Jerk seasoning to give it some zesty flavor, and then topping it with a peach salsa using late summer ripe peaches.   This gives the dish a bold fruity yet spicy topping that goes perfectly with the pork.

If you haven't cooked a pork tenderloin, don't let that scare you.  It's actually very easy to prepare with a quick sear and a little oven action.  You will wonder why you haven't cooked ir before.  

Enjoy! 

What Ingredients do I need?

• Pork tenderloin
• Caribbean jerk seasoning
• Fresh peaches
• Red bell pepper
• Jalapeno pepper
• Red onion
• Garlic
• Cilantro
• Limes
• Olive oil

Substitutions and Variations

• Change out the peaches for another fruit such as mango, pineapple, or nectarine

• Try a Mexican style dish by using chili lime seasoning on the pork and pico de gallo as the salsa topping

Kitchen Tips and Notes

• Don't forget to trim the silver skin off the pork tenderloin.This piece is tough and chewey and doesn't melt in cooking like fat does and you should remove it before cooking. Here's a how to video.

• Take the pork tenderloin out of the refrigerator and set it on the counter to come to room temperature 30 minutes before cooking.

• Since the pork tenderloin is is so long go ahead and slice it in half for ease of cooking.

• Make sure to preheat your oven as you will be finishing the pork in the oven.

• Cooking method:  sear pork in a skillet, finish cooking in the oven.

• When you sear, leave the meat alone. Don't keep turning it over and over. Allow to brown on one side then turning to the next side. Brown all 4 sides.

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Caribbean Style Pork Tenderloin with Peach Salsa

serves 3-4

2 large or 3 medium peaches, chopped and peeled 
1 medium red pepper, chopped
1 jalapeno pepper, seeded and finely chopped
2 tablespoons finely chopped red onion
1 garlic clove, minced
1/8 teaspoon salt

1/8 teaspoon pepper

2 tablespoons fresh cilantro, rough chopped

1 tablespoon lime juice

2 tablespoons olive oil
1 tablespoon Caribbean jerk seasoning
1 pork tenderloin (1 pound)

 

Preheat your oven to 400 degrees. 

Remove the silver skin from the pork tenderloin and trim off any unwanted fat.  Season all side with Jerk seasoning. 

In a skillet over medium high heat add oive oil and allow it to get hot. Add the pork tenderloin and sear it until golden brown. Turn the pork and sear the other side.  Turn the pork on it's sides to sear the sides. The pork will not be cooked through at this point.

Place the pork on a baking sheet and place in the oven.  Cook for 6-8 minutes or until an internal temperature of 155 is reached. Remove from the oven to a cutting board and allow to rest 5-6 minutes. 

Meanwhile, In a small bowl combine the first nine ingredients; set aside. 

1. Slice the pork on a platter and top with salsa. Serve.