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Pork Tenderloin with Grilled Pineapple Salsa

Posted by Peggy on April 28, 2011

Pork Tenderloin with Grilled Pineapple Salsa
Recipe: Pork Tenderloin

Ingredients

  • 1/2 cup fresh lime juice (4-6 juicy limes)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried cumin
  • 1 tablespoon minced garlic
  • 1 large pork tenderloin (1 - 1 1/2 pounds)
  • Light oil, such as canola or corn, for brushing over pork and grill grates, as needed
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon chopped green onions

Instructions

  1. In a freezer-sized zip-lock or dish large enough to accommodate tenderloin, combine lime juice, oregano, cumin, garlic, 1 1/2 teaspoons kosher salt and 1 teaspoon freshly ground pepper. Marinate pork in dressing, refrigerated, 1 hour, turning once after 30 minutes.
  2. Remove pork from dish; discard marinade. Brush with oil. Over medium heat, on an oiled grill grate; grill 25 minutes or until a thermometer inserted into the thickest part of the meat registers 145 degrees. Cut into 1/4-inch-thick slices. Sprinkle with cilantro and green onions. Serve with Grilled-Pineapple Salsa (recipe follows.)

Marinate Time: 1 Hour

Combined Active Time: 45 minutes

Grill Time: Approx. 25 minutes

Number of servings (yield): 4

Copyright © Peggy Lampman's dinnerFeed.
Recipe: Grilled Pineapple Salsa

Ingredients

Instructions

  1. On well-oiled grates, preheat grill to medium-high heat. Grill pineapples until grill-marked on both sides. Grill peppers until just blackened, then place in a plastic or paper bag to steam.
  2. When peppers are cool enough to handle, remove blackened skin, stem end, membranes and seeds.
  3. Chop pineapple and peppers into a large dice, and combine with onion, cilantro, lime juice, sugar, ginger, 2 tablespoons jalapeno and 1 teaspoon chipotle peppers. Season with kosher salt to taste and additional jalapeno and chipotle peppers, as desired.

Combined Active Time: 45 minutes

Number of servings (yield): 4

Copyright © Peggy Lampman's dinnerFeed.