- 2 pork tenderloins, about 1 pound each, trimmed of excess fat and silver skin
- Extra virgin olive oil
- ¼ cup Grill every day spice rub
- 4 nectarines, halved, pitted, and cut into 1/2-inch cubes
- 1/2 cup diced red onion
- 1/2 cup loosely packed chopped fresh cilantro
- 1 small jalapeno chile, including seeds and ribs, minced
- 2 tablespoons fresh lime juice
- 1 tablespoon honey
- 1/2 tablespoon kosher or sea salt
- 1/4 tablespoon red pepper flakes
- Prepare a medium-hot fire in a charcoal grill or preheat a gas grill on medium-high.
- Remove the tenderloins from the refrigerator 20 to 30 minutes before grilling and place them on a large, rimmed baking sheet. Rub the pork on all sides with olive oil. Liberally season the tenderloins on all sides with the spice rub.
- While the grill is heating, make the salsa: In a bowl, combine the nectarines, onion, cilantro, jalapeno chile, lime juice, honey, salt, and red pepper flakes. Stir to combine. Set aside until ready to serve.
- To create a cool zone, bank the coals to one side of the grill or turn off one of the burners. Oil the grill grate. Place the tenderloins directly over the medium-hot fire. Grill the pork, turning to sear on all sides, for about 8 minutes.
- Move the tenderloins to the cooler part of the grill, cover, and grill until the meat is slightly pink in the center, or an instant-read thermometer inserted into the thickest part of a tenderloin registers 145°F, 8 to 10 minutes longer.
- Transfer the pork to a cutting board and let rest for 5 minutes. Cut the pork on the diagonal, across the grain, into ½-inch-thick slices and divide among warmed dinner plates. Put a large spoonful of salsa alongside the pork. Serve immediately.