This Chipotle Rubbed Pork Tenderloin recipe tops your perfectly cooked tenderloin with smoky grilled peaches and zesty lime. combines smoky chipotle flavors, juicy pork, and grilled peaches with a fresh touch of lime.

Peaches love a hit of citrus, and they aren’t shy about heat either—whether in the form of chiles or the barbecue grill. The key to the gentle spiciness of this dish is a small can of chipotle chile in adobo. If you can only find “regular” chiles, go for a larger size and double the marinade amount. The sauce freezes beautifully and is perfect for basting chicken thighs or serving with roasted vegetables.

Another important tip: don’t overcook the pork! The National Pork Board says an internal temperature of 145–150°F is perfectly safe. Your pork will be delightfully juicy. Any leftovers—perish the thought—are fabulous layered in a crusty baguette with some pickles.

Need other ways to cook up pork? Try our recipes for BBQ Pork Sandwiches or Pork Chops With Bacon and Pickled Peppers

We also recommend 20 more recipes that harness the power of the fresh peach!

Chipotle Rubbed Pork Tenderloin With Grilled Peaches and Lime

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• Author: Julia Platt Leonard
• Yield: Serves 3–4 1x

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Description

Perfect tenderloin featuring a spicy chipotle marinade, juicy peaches, and fresh lime for a sweet and smoky finish.

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Ingredients

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• 1 pork tenderloin (about 1½ lbs)
• 1 (3.75 oz) can chipotle chiles in adobo
• 1 small garlic clove
• 2 limes, divided use
• 1 tbsp olive oil, plus extra for brushing the peach and lime
• ½ tsp salt, plus more for seasoning
• 1 peach (about 8–9 oz)

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Instructions

1. Place the chipotle chiles with the adobo sauce and garlic clove in the bowl of a small food processor. Blend until you have a rough paste.
2. Zest one of the limes and add it to the food processor along with the olive oil and salt. Pulse for a few seconds until everything is combined.
3. Place the pork tenderloin in a casserole dish and coat it evenly with the marinade. Cover and refrigerate for 1–2 hours.
4. Heat the barbecue to medium-high heat. While the grill is heating, remove the pork from the refrigerator and allow it to come to room temperature.
5. Slice the peach into 8 wedges and cut the remaining lime into circles. Lightly brush both with olive oil and sprinkle with salt.
6. Grill the peach wedges and lime slices until they have visible grill marks on both sides.
7. Remove the fruit from the grill and place the pork tenderloin on the barbecue. Sear the pork on all sides and continue cooking until it reaches an internal temperature of 145–150°F.
8. Allow the pork to rest for 3–5 minutes, then slice and serve with the juices, grilled peach, and lime.

Story and Recipe by Julia Platt Leonard
Styling by Anna Franklin
Photography by Laura Petrilla

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