BBQ Pork with Peach Salsa

Share This Post

BBQ Pork with Peach Salsa

Course: Dinner
Keyword: dairy-free, gluten-free, grain-free, pork
Calorie: 300-400, Under 350
Protein: 31+g, Over 20g, Over 25g
Servings: 3
Calories: 301kcal


  • 1 lb Pork Tenderloin
  • 1/2 cup Barbecue Sauce
  • 2 Peach (pitted and diced)
  • 1/4 cup Red Onion (finely diced)
  • 1 Tomato (diced)
  • 1/4 Lemon (juiced)
  • 1/2 cup Cilantro (chopped)
  • Sea Salt & Black Pepper (to taste)
  • 3 cups Baby Spinach


  • Place the pork and barbecue sauce in a ziplock bag and massage until well coated. Refrigerate overnight or at least 3 hours.
  • Meanwhile, make your peach salsa. In a bowl, combine diced peach, red onion, tomato, lemon juice, cilantro, salt and pepper. Refrigerate until ready to serve.
  • When ready to cook, preheat grill on medium heat.
  • Place pork on the grill and cook for about 20 to 25 minutes. At the halfway mark, flip over and baste generously with leftover marinade.
  • Increase the grill to high heat and cook an additional 2 to 3 minutes until pork is a bit charred and completely cooked through. During this time, baste the pork with the leftover marinade 1 to 2 more times. Let rest for at least 10 minutes.
  • Slice BBQ pork and serve over spinach. Top with peach salsa and enjoy!


  • No BBQ

    Roast marinated pork in the oven at 350ºF (177ºC) and follow the same instructions. Switch to the broiler for the final 2 to 3 minutes.
  • Make it Spicy

    Add chopped jalapeno pepper or cayenne pepper to the salsa.
  • Chinese BBQ Pork

    Mix honey with your leftover marinade and generously baste your pork while it is cooking. Repeat several times.


Serving: 3g | Calories: 301kcal | Carbohydrates: 32g | Protein: 34g | Fat: 4g | Cholesterol: 98mg | Sodium: 587mg | Fiber: 3g | Sugar: 24g | Vitamin A: 3975IU | Vitamin C: 24mg | Calcium: 65mg | Iron: 3mg

More To Explore

fREE: weight loss that lasts cheatsheet