Sweet peaches, savory pork, fresh salsa, and a little jalapeño heat . This Peach-Glazed Pork Tenderloin is an easy summer dinner packed with the sweet, smoky, Mexican-inspired flavors of Lindita’s Salsa Mix.

In this episode of Lindita’s Kitchen, we’re turning fresh summer peaches into an entire meal, tender seasoned pork tenderloin, homemade fresh peach salsa, jalapeño & bell pepper rice, and an optional peach-lime glaze to bring everything together.

The secret? Lindita’s Salsa Mix. It’s not just for salsa! Our blend of savory spices makes it easy to add bold, homemade flavor to meats, appetizers, dips, guacamole, side dishes and so much more.

If you love sweet & savory recipes, summer dinners, fresh peach recipes, or easy ways to bring more flavor to everyday cooking, this one is for you.

PEACH-GLAZED PORK TENDERLOIN

Ingredients:
• 2–3 lb pork tenderloin
• 2 tbsp olive oil
• 2 tbsp Lindita’s Mild Salsa Mix
• 2 garlic cloves, minced
• Juice of 2 fresh limes

Marinade:
Combine olive oil, Lindita’s Salsa Mix, garlic and lime juice. Place the pork tenderloin in a resealable bag and pour the marinade over it. Massage to coat evenly and refrigerate for at least 30–60 minutes, or preferably overnight. Remove from the refrigerator about 30 minutes before cooking.

To Cook:
 

Heat a cast-iron skillet over medium-high heat with a little over 1 tablespoon of oil. Remove the pork from the marinade and sear on all sides for about 2 minutes per side.

Reduce heat to medium and cook for approximately 20–25 minutes, turning occasionally, until the thickest part reaches 145°F.

Remove from the skillet and allow the pork to rest for 5–10 minutes before slicing.

JALAPEÑO & BELL PEPPER RICE

Ingredients:
• 2 tbsp butter
• 1 jalapeño, seeded and finely minced
• ½ yellow onion, finely chopped
• ½ green bell pepper, chopped
• 1 garlic clove, minced
• 1½ cups long-grain white rice
• 4 cups chicken broth
• Fresh lime juice, optional
• Fresh cilantro, optional

Melt butter in a medium skillet over medium heat. Add bell pepper, jalapeño and onion and cook for about 5 minutes.

Add garlic, then stir in the rice. Increase heat to medium-high and cook for about 5 minutes, stirring frequently, until the rice becomes lightly golden.

Carefully add chicken broth and bring to a boil. Cover, reduce heat to low and simmer for 18–20 minutes, or until the rice is tender and liquid has been absorbed.

Remove from heat and leave covered for another 3–4 minutes. Fluff with a fork and finish with fresh lime and cilantro if desired.

Want more heat? Leave some of those jalapeño seeds in! 

FRESH PEACH SALSA

Ingredients:
• 3 ripe peaches, diced
• 3 tomatoes, diced
• ¼ cup red onion, finely diced
• ¼ cup fresh cilantro, chopped
• 1 jalapeño, seeded and chopped
• 1 tbsp Lindita’s Mild Salsa Mix — or use Hot for an extra kick
• Juice of 1 lime
• Salt to taste

Add peaches, tomatoes, red onion, cilantro and jalapeño to a bowl. Add Lindita’s Salsa Mix and fresh lime juice. Gently toss everything together, season with salt to taste, and refrigerate until you’re ready to serve.

OPTIONAL PEACH-LIME GLAZE

• ¼ cup peach preserves
• 1 tbsp lime juice
• 1 tsp Lindita’s Mild Salsa Mix

Combine the peach preserves, lime juice and Lindita’s Salsa Mix and stir until smooth.

Drizzle over the sliced pork tenderloin for an extra sweet-and-tangy finish.

IT’S TIME TO PLATE IT UP!

Slice the pork tenderloin into medallions and fan them across the plate. Add a generous helping of jalapeño bell pepper rice and spoon the fresh peach salsa over or alongside the pork.

Finish with a drizzle of peach-lime glaze, fresh cilantro and a lime wedge.

Add avocado slices and chips with extra peach salsa on the side and you’ve got a beautiful summer meal that’s special enough for entertaining but easy enough for Sunday dinner.

One bite and you’ll taste what Lindita’s Salsa Mix is all about — bold flavor, a little sweet, a little heat, and a whole lot of homemade goodness. 

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