After I started using the Weber Connect Smart Grilling Hub in some of my go-to recipes (see my green goddess grilled chicken recipe!), I started to explore some of the other cook programs on the app. It got my wheels turning and gave me the confidence to try grilling some proteins that I haven’t tried before. Pork tenderloin is a dinner favorite at our house in the cooler months, but I never cook it during the summer because I hate turning the oven on for 30+ minutes to let it cook. I decided to use the pork cooking programs on the Weber Connect to experiment with cooking it on the grill.Using the Weber grill with this protein give it a totally different flavor profile than my usual roasting method, making it taste much more seasonal for the warm weather months. I built on those summery notes by marinating it in a mixture of soy sauce, honey and lime juice. Then I used the grill to give some char to red bell peppers and grilled flavor to sweet summer peaches, and combined those ingredients with mangos, jalapenos and limes for a salsa that is bursting with flavor.The Weber Connect Smart Grilling Hub walked me through the grilling process step by step – where to insert the probe to track my tenderloin’s internal temp, when to flip it for even cooking, and even how to rest and slice it before serving. It takes so much of the guesswork out of the grilling process and then leaves the fun stuff to me: marinades, side dishes and serving ideas. We recently cancelled some fun warm-weather vacation plans and are sticking much closer to home this year, so I love that the tropical fruit and soy-honey-lime marinade bring out tastes that take me somewhere totally different. I feel like I’m in a beachside resort with this dish on the menu, a little slice of a tropical vacation even if we’re staycation-ing all summer long. Scroll down for the full recipe!
- 3 lb. Pork tenderloin
- 1 Tbsp of Vegetable Oil
- 2 Tbsp of Soy Sauce
- ¼ cup of honey
- 1 Lime, juiced and divided
- 1 Large Peach
- ½ Red Bell Pepper
- 1 Clove of Garlic, minced
- 1 Mango, cut into small cubes
- ¼ Red onion, diced
- ½ Jalapeno, minced with seeds removed
- ½ cup of Scallions, chopped
- Salt and Pepper
- Combine oil, soy sauce, honey and ½ of the lime juice in a bowl. Season the pork tenderloin with salt and pepper, then marinate the pork in the honey-soy-lime mixture for at least 15 minutes.
- Turn the grill onto medium-high heat and cook the pork until the internal temperature reaches 145 degrees. Remove and let the pork rest for 5 minutes.
- While the pork is cooking, slice the pepper in half and remove the seeds and then quarter he peach while removing the pit (keep the skin on). Grill the peach and bell pepper until grill marks begin to develop, remove and cool.
- Remove the peach skin after it’s grilled and then chop the grilled pepper and peach into small cubes. Toss the peppers and peaches with the minced garlic, cubed mango, diced red onion, and jalapeno (remove the seeds if you prefer it less spicy). Add the remaining lime juice and half of the scallions to the salsa bowl, season with salt and pepper, and stir well to combine. Chill until the pork is finished cooking.
- Slice pork after it has rested, top with the mango-peach salsa, remaining chopped scallions and serve over rice.
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