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From Our Kitchen

Grilled Pork
Tenderloin

With a candied dragon fruit peel relish sharpened by lime, cider vinegar and Dijon.

Serves
4
Prep
20 minutes
Cook
20 to 25 minutes
Grill
400 to 425°F

Ingredients

Pork

  • 1 1/2 pounds pork tenderloin
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder

Candied Peel Relish

  • 1/2 cup Candied Dragon Fruit Peel, finely chopped
  • 1/4 cup finely diced red onion
  • 1 small jalapeño, seeded and finely minced
  • 2 tablespoons fresh lime juice
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon finely sliced green onion
  • 1 teaspoon Dijon mustard
  • 1 teaspoon olive oil
  • 1/4 teaspoon kosher salt
  • A pinch of black pepper

Make the Relish

Combine the chopped candied peel, red onion, jalapeño, lime juice, cider vinegar, cilantro, green onion, Dijon, olive oil, salt and pepper.

Let it stand for 15 to 20 minutes before serving. That gives the lime and vinegar time to soften the peel slightly and balance its sweetness. The finished relish should taste tangy and savory first, with a sweet tropical finish behind it. If it seems too sweet, add another teaspoon of lime juice or vinegar.

Prepare the Pork

Pat the tenderloin dry and rub it with olive oil. Combine the kosher salt, black pepper, smoked paprika, garlic powder and onion powder, then season the pork evenly.

Let the seasoned tenderloin stand at room temperature for about 15 minutes while the grill heats.

Grill

  1. Preheat

    Preheat the grill to medium high, about 400 to 425°F.

  2. Sear

    Grill the tenderloin over direct heat for 3 to 4 minutes per side, turning to brown all sides.

  3. Finish indirectly

    Move the tenderloin to indirect heat, close the grill and continue cooking until the centre reaches 145°F. Depending on thickness, total cooking time should be about 18 to 22 minutes.

  4. Rest

    Take the pork off the grill and let it rest for 5 to 10 minutes before slicing.

Serve

Slice the pork into medallions and spoon the relish over the top.

Why this works. The candied peel brings sweetness and a chewy texture, while lime, vinegar, Dijon, red onion, jalapeño and cilantro push the relish firmly into savory territory. Pork suits it because its richness complements the fruit without needing a heavy sauce.

Round It Out

Maui-Style Serving Ideas

  • Coconut or jasmine rice
  • Grilled Maui onions
  • Roasted sweet potatoes
  • Grilled pineapple
  • Simple cabbage slaw
  • Fresh lime wedges
Take It Outside

Print the Recipe Card

A two page PDF with the ingredients, the timings and the method, sized to print at home.

Download the PDF See the Candied Peel
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