Description
Grilled Pork Tenderloin with Pineapple Salsa
Ingredients
For the Pork:
2 pork tenderloins (1-1.5 lbs each)
1/4 cup soy sauce
2 tbsp olive oil
2 tbsp honey
1 tbsp lime juice
2 cloves garlic, minced
1 tsp smoked paprika
1 tsp ground cumin
Salt and pepper, to taste
For the Pineapple Salsa:
2 cups fresh pineapple, diced
1/4 cup red onion, finely chopped
1 jalapeño, seeded and minced
2 tbsp cilantro, chopped
1 tbsp lime juice
Salt, to taste
Directions
Marinate the Pork: In a bowl, whisk together soy sauce, olive oil, honey, lime juice, garlic, smoked paprika, cumin, salt, and pepper. Add pork tenderloins and coat well. Marinate for at least 30 minutes or up to overnight.
Prepare the Pineapple Salsa: Combine diced pineapple, red onion, jalapeño, cilantro, lime juice, and a pinch of salt in a bowl. Toss and chill until ready to serve.
Grill the Pork: Preheat grill to medium-high heat. Grill the tenderloins for 12-15 minutes, turning occasionally, until the internal temperature reaches 145°F (63°C). Let rest for 5 minutes before slicing.
Serve: Slice the pork tenderloin into medallions and plate with a generous scoop of pineapple salsa. Garnish with lime wedges and extra cilantro if desired.
Prep Time: 15 minutes (+ 30 minutes marinating)
Cook Time: 15 minutes
Total Time: 1 hour
Servings: 6
Calories: 280 kcal per serving
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Step-by-Step Guide
1. Marinate Thoroughly: Whisk the marinade ingredients in a bowl until fully combined. Place the pork tenderloins in a large resealable bag or shallow dish, pour the marinade over them, and ensure they are completely coated. For maximum flavor, refrigerate for at least 30 minutes, but 4-8 hours is ideal.
2. Prepare the Salsa: While the pork marinates, dice the pineapple and finely chop the red onion, jalapeño, and cilantro. Combine all salsa ingredients in a bowl, stir gently, and refrigerate. This allows the flavors to meld.
3. Preheat and Prep the Grill: Preheat your grill to medium-high heat (about 400°F). Clean the grates thoroughly and oil them lightly to prevent sticking. Remove the pork from the marinade, letting excess drip off.
4. Grill to Perfection: Place the tenderloins on the hot grill. Cook for 12-15 minutes, turning every 3-4 minutes to create even grill marks and cooking. Use a meat thermometer to check for an internal temperature of 145°F.
5. Rest and Slice: Transfer the pork to a cutting board, tent loosely with foil, and let it rest for 5-10 minutes. This crucial step allows the juices to redistribute. Slice against the grain into ½-inch medallions.
Serving Suggestions
Plate the sliced pork medallions and top with a generous spoonful of the chilled pineapple salsa. For a complete meal, serve alongside cilantro-lime rice, grilled asparagus, or a simple green salad. The sweet and spicy salsa also pairs wonderfully with grilled fish or chicken.
How-to Summary
Create a savory marinade of soy, honey, and spices for the pork. Marinate for 30+ minutes. Make the salsa by dicing pineapple, onion, jalapeño, and cilantro, then mixing with lime juice. Grill the pork over medium-high heat until it reaches 145°F internally. Let it rest, slice, and serve topped with the fresh salsa.
Frequently Asked Questions
Can I cook this in the oven instead? Yes. Preheat your oven to 400°F. Sear the marinated tenderloins in a hot oven-safe skillet for 2-3 minutes per side, then transfer the skillet to the oven. Roast for 15-20 minutes or until 145°F internally.
How long can I store the leftovers? Store sliced pork and salsa separately in airtight containers in the refrigerator for up to 3 days. The pork reheats well in a skillet over low heat.
What if I don’t have fresh pineapple? Well-drained canned pineapple chunks can be used in a pinch, but fresh is highly recommended for the best texture and brightness.
How can I make the salsa less spicy? Remove all seeds and white membranes from the jalapeño, or omit it entirely. For a milder kick, substitute with a small amount of diced bell pepper.
Why is resting the meat important? Resting allows the muscle fibers to relax and reabsorb the juices. Slicing immediately will cause those flavorful juices to run out onto the cutting board, resulting in drier meat.
Common Mistakes to Avoid
- Over-marinating with Acid: Marinating for over 24 hours, especially with the lime juice, can start to break down the pork’s texture, making it mushy.
- Skipping the Meat Thermometer: Guessing doneness leads to overcooked, dry pork. 145°F is the safe and perfect temperature.
- Slicing With the Grain: Always slice pork tenderloin against the grain (across the long muscle fibers) for the most tender bite.
- Using Warm Salsa: The salsa should be cold or room temperature to provide a refreshing contrast to the hot, savory pork.
Conclusion
This Grilled Pork Tenderloin with Pineapple Salsa is a standout dish that masterfully balances savory, sweet, and spicy flavors. The simple marinade ensures juicy, flavorful pork every time, while the fresh salsa adds a vibrant, tropical finish. By following the step-by-step guide and avoiding common pitfalls, you can create an impressive and delicious meal perfect for any summer gathering or weeknight dinner. It’s a recipe that proves impressive flavor doesn’t require complicated techniques.