Grilled Pork Tenderloin with Jalapeño-Plum Relish

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Grilled Pork Tenderloin with Jalapeño-Plum Relish
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  • Prep 25 min
  • Total 50 min
  • Servings 6
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This quick and easy pork tenderloin gets an upgrade thanks to a sweet and spicy fruit relish.
By Cindy Ensley
Created Jul 4, 2014


Plum Relish

  • 6 small plums, sliced (or other fresh fruit of your choice)
  • 1 or 2 jalapeño chiles, seeded, thinly sliced
  • 1/4 cup sliced red onion
  • 2 tablespoons lime juice
  • 2 to 4 teaspoons honey
  • Salt to taste

Pork Tenderloin

  • 1 to 2 tablespoons fresh rosemary, finely chopped
  • 1 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1 1/2 lb pork tenderloin
  • Canola or vegetable oil for grill


  • 1
    Toss together Plum Relish ingredients. Taste, and add more salt or honey if needed. Set aside.
  • 2
    In small bowl, mix rosemary, 1 teaspoon salt, the red pepper, garlic powder, onion powder and black pepper. Rub all over pork tenderloin. Set aside at room temperature while you heat grill or grill pan over high heat.
  • 3
    Brush grill or grill pan with oil. Turn grill down to medium-high; place pork on grill. Cover and cook on all sides--about 7 minutes each side (depending on thickness of tenderloin) until pork is cooked through. Remove from grill, and wrap in foil. Allow pork to rest 15 minutes before slicing. Serve with plum relish.

Tips from the Betty Crocker Kitchens

  • tip 1
    Pork is done when instant-read thermometer inserted in thickest part of tenderloin reads between 145°F and 160°F (according to USDA guidelines).
  • tip 2
    You can use any summer fruit that looks good at the market. This relish is great with all varieties of stone fruit, cherries, pineapple or even berries.
  • tip 3
    Allowing the pork to rest will keep the meat tender and juicy after slicing.


Nutrition Facts are not available for this recipe
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