Grilled Pork Tenderloin with Peach-Cherry Salsa |

Grilled Pork Tenderloin with Peach-Cherry Salsa

Last month I was on a mission to grill some pork tenderloin for a family dinner. But there was just one little problem. I had never grilled a pork tenderloin before. My experience level in that department was a big fat ZERO.

Thankfully, we have the internet. A place where all problems can be solved (or started, depending on how you want to look at things) with just a few simple clicks. My efforts led me to something labeled the “7-6-5 method”. And I’m here to tell you that this is the best kept secret on the internet!

The 7-6-5 method is pretty self explanatory. You grill the pork tenderloin on the first side for 7 minutes, on the second side for 6 minutes and then turn your grill off and let it cook with the residual heat for and additional 5 minutes. Easy peasy. It has worked beautifully every single time I’ve tried it. The tenderloins always come out perfectly cooked: nicely seared on the outside and still juicy and tender on the inside.

Grilled Pork Tenderloin with Peach-Cherry Salsa |

I flavored these pork tenderloins with a very simple marinade of lemon juice, olive oil and fresh herbs. And served up a Summery peach and cherry salsa alongside it. Easy enough for a casual weeknight meal, but impressive enough for company, this Grilled Pork Tenderloin with Peach-Cherry Salsa will be your new go-to Summer recipe.

And the leftovers make for some tasty pork sandwiches the next day, too!



Grilled Pork Tenderloin with Peach-Cherry Salsa

Serves 6-8

Grilled Pork Tenderloin with Peach-Cherry Salsa


  • For the Pork Tenderloin
  • 1/4 cup lemon juice
  • 1/4 cup extra-virgin olive oil
  • 3 garlic cloves, peeled and minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves, chopped
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 2 pork tenderloins (about 2.5 lbs total), trimmed of excess fat

  • For the Peach-Cherry Salsa
  • 2 large peaches, pitted and chopped
  • 1 1/4 cup cherries, stemmed, pitted and halved
  • 2 tablespoons lemon juice
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon fresh thyme leaves, chopped
  • 1 tsp. sugar


  1. Marinate the pork tenderloin. In a small bowl whisk together the lemon juice and the next 6 ingredients. Place both of the pork tenderloins in a large re-sealable plastic bag, Then add the marinade to the bag. Seal the bag, pushing out as much air as possible so the marinade makes good contact with the pork. Transfer to your refrigerator and let the pork tenderloins marinate for at least 1 hour, or up to 4 hours.
  2. Make the salsa. Combine all of the ingredients for the salsa in a medium bowl. Cover and refrigerate the until you're ready to use it.
  3. Cook the pork tenderloins. Pre-heat your grill to high. Meanwhile, remove the pork tenderloins from your refrigerator and let them sit at room temperature for a few minutes to take off some of the chill. Lightly oil your grill racks. Remove the pork tenderloins from the bag and place them on your grill. Discard the leftover marinade. Grill for 7 minutes with the lid closed. Flip the tenderloins over and grill for 6 minutes on the second side, also with the lid closed. Then turn off your grill without opening the lid and allow the tenderloins to cook for an additional 5 minutes, or until a thermometer inserted into the thickest part of the tenderloin reads 145-150 degrees Fahrenheit.
  4. Remove the pork tenderloins from the grill and transfer them to a plate. Tent with foil and allow the meat to rest for 5-10 minutes. Cut into 1-inch thick slices and arrange on a serving platter. Top with some of the salsa. Pass any remaining salsa at the table.
  5. Leftovers can be stored in an airtight container in your refrigerator for 1-2 days.

4 comments on “Grilled Pork Tenderloin with Peach-Cherry Salsa”

  1. Oh Liz! This sounds fabulous! That 7-6-5 method truly is something else- works like a charm! I’m going to have to try this with peaches and cherries. What a lovely combination 🙂 xx

  2. What an awesome combination, you are a genius 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *