Honey Lime Grilled Pork Tenderloin With Citrus Salsa

• 1 pork tenderloin (about 1 lb.)
• 2 1/2 teaspoons extra-virgin olive oil, divided
• 1 1/2 teaspoons finely shredded lime zest
• 1/3 cup fresh lime juice (from about 3 limes)
• 1/4 cup honey
• 1 1/4 teaspoons kosher salt, divided
• 1 small Meyer lemon, cut in half horizontally, ends trimmed
• Peeled segments from 4 pink grapefruits, drained
• Peeled segments from 2 navel oranges, drained
• 1 teaspoon chopped fresh thyme leaves
• 1/4 cup chopped roasted, unsalted pistachios

1. Preheat a grill for medium heat (350u0b0 to 450u0b0). Rub pork with 1/2 tsp. oil. In a bowl, whisk together zest, juice, honey, and 3/4 tsp. salt and divide between 2 bowls.
2. Grill lemon, turning occasionally, until very soft, about 8 minutes, and grill pork, turning occasionally and brushing with half the lime glaze, until a thermometer inserted in the thickest part reaches 145u0b0, about 20 minutes.
3. Let lemon cool, remove seeds and central white core, and chop finely. Transfer pork to a platter, tent with foil, and let rest about 10 minutes. Meanwhile, boil remaining glaze in a small saucepan, stirring occasionally, until thickened, about 5 minutes. Set aside.
4. In a bowl, combine remaining 2 tsp. oil, grapefruits, oranges, thyme, remaining 1/2 tsp. salt, chopped lemon, and pistachios.
5. Slice pork, brush with thickened glaze, and serve with citrus salsa.
6. Note: Nutritional analysis is per serving.

pork tenderloin, extravirgin olive oil, lime zest, lime juice, honey, kosher salt, lemon, pink grapefruits, oranges, thyme, pistachios

Taken from www.myrecipes.com/recipe/honey-lime-grilled-pork-tenderloin-with-citrus-salsa (may not work)