Grilled Coffee-Rubbed Pork Tenderloin with Spiced Peach Salsa

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy pork tenderloin rubbed with a bold coffee and spice blend, grilled to perfection and topped with a fresh, spiced peach salsa. This American-inspired pork recipe, ready in about 35 minutes, pairs pork tenderloin, ground coffee, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 American cuisine 380 cal/serving

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Ingredients

1.5 lbs pork tenderloin
2 tbsp ground coffee
1 tbsp brown sugar
1 tsp smoked paprika
1 tsp ground cumin
1 tsp garlic powder
1 1/2 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
2 medium ripe peaches, diced
1/4 cup red onion, finely chopped
1 small jalapeño, seeded and minced
2 tbsp fresh cilantro, chopped
1 tbsp fresh lime juice

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Instructions

Step 1: In a small bowl, combine 2 tbsp ground coffee, 1 tbsp brown sugar, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp garlic powder, 1 1/2 tsp salt, and 1/2 tsp black pepper. Rub this spice mix all over the surface of 1.5 lbs pork tenderloin.
Step 2: Preheat grill to medium-high heat (about 400°F). Brush the grill grates with 2 tbsp olive oil to prevent sticking.
Step 3: Grill the pork tenderloin for 15-18 minutes total, turning every 4-5 minutes to develop a crust, until an internal temperature of 145°F is reached. Remove from grill and let rest for 5 minutes.
Step 4: Meanwhile, in a bowl, combine 2 diced medium ripe peaches, 1/4 cup finely chopped red onion, 1 minced small jalapeño (seeded), 2 tbsp chopped fresh cilantro, and 1 tbsp fresh lime juice. Stir well to make the spiced peach salsa.
Step 5: Slice the rested pork tenderloin into medallions and serve topped with the peach salsa.