Strawberry Lime Glazed Pork Pork Tenderloin with Strawberry Salsa and Cotija
This Strawberry Lime Glazed Pork Tenderloin on the Pit Boss Navigator combines smoky BBQ flavors with sweet strawberries, fresh lime, jalapeño, and salty cotija cheese for an easy and fresh summer dinner. Finished with a sticky strawberry glaze and topped with bright strawberry salsa, this pellet grill pork tenderloin recipe is perfect for weeknight cooking or backyard entertaining.
Equipment
- Pit Boss Navigator Pellet Grill
- Meat thermometer
- Small saucepan
- Mixing bowls
- Cutting board
- Sharp knife
- Spoon or basting brush
Ingredients
For the Pork Tenderloin
- 1 pork tenderloin about 1 to 1.5 pounds
- 1 tablespoon olive oil
- 2 tablespoons Smoke Junkie seasoning by Spiceology
For the Strawberry Lime Glaze
- 1/2 cup fresh sliced strawberries
- 2 tablespoons fresh lime juice and zest
- 1 tablespoon agave
- 1 tablespoon balsamic vinegar
- 1 teaspoon soy sauce
- 1/2 garlic clove minced
For the Strawberry Salsa
- 1 cup fresh strawberries diced
- 1/4 cup diced sweet onion or red onion
- 1 tsp jalapeño finely diced
- 2 green onions sliced
- 2 tablespoons chopped cilantro
- Juice of 1 lime
- Pinch of salt
For Garnish
- Crumbled Cotija cheese
- Extra cilantro
- Lime wedges
Instructions
Preheat the Grill
- Preheat your Pit Boss Navigator pellet grill to 250°F.
Prep the Pork Tenderloin
- Trim any silver skin from the pork tenderloin. Pat dry with paper towels.
- Rub the pork lightly with olive oil, then season generously on all sides with Smoke Junkie seasoning by Spiceology.
Make the Strawberry Lime Glaze
- In a small saucepan, combine: sliced strawberries, lime juice, agave, balsamic vinegar, soy sauce, and garlic
- Bring to a low simmer and cook for 5–7 minutes until slightly thickened. Blend with an immersion blender until smooth. Set aside.
Smoke the Pork Tenderloin
- Place the seasoned pork tenderloin directly on the grill grates.
- Cook at 250°F until the internal temperature reaches 125–130°F, about 35–45 minutes depending on thickness.
Glaze the Pork
- Brush the strawberry lime glaze over the pork during the final 10–15 minutes of cooking. Apply 2–3 layers for the best flavor and caramelization.
- Continue cooking until the pork reaches an internal temperature of 142–145°F.
Rest and Slice
- Remove the pork from the grill and let it rest for 10 minutes before slicing.
- Slice into medallions against the grain.
Make the Strawberry Salsa
- While the pork rests, combine in a bowl:
- diced strawberries, onion, jalapeno, green onions, cilantro, lime juice, and salt
- Mix well and let sit for 10 minutes.
Assemble the Dish
- Arrange sliced pork on a serving platter or plate.
- Top with strawberry salsa and crumbled cotija cheese. Garnish with extra cilantro and lime wedges before serving.
Notes
Smoke Junkie seasoning adds the perfect BBQ-forward flavor with sweet smoke and spice that complements the strawberries beautifully.
Cherry or apple pellets work especially well with this recipe.
Use a meat thermometer to avoid overcooking the pork tenderloin.
Leftover pork is excellent sliced for tacos, wraps, or rice bowls the next day.
Tips and Tricks
Apply the glaze near the end of cooking to prevent burning.
Dice the strawberries small for the best salsa texture.
Fresh lime juice makes a huge difference in flavor.
Let the pork rest before slicing to keep it juicy.
Cherry or apple pellets work especially well with this recipe.
Use a meat thermometer to avoid overcooking the pork tenderloin.
Leftover pork is excellent sliced for tacos, wraps, or rice bowls the next day.
Tips and Tricks
Apply the glaze near the end of cooking to prevent burning.
Dice the strawberries small for the best salsa texture.
Fresh lime juice makes a huge difference in flavor.
Let the pork rest before slicing to keep it juicy.