Pork Tenderloin with Pineapple Salsa Recipe

2      Reviews by:    Pat Cochran   Grilled Pork Tenderloin with Pineapple Salsa Recipe uses pineapple, red onion, kosher salt, sugar, cumin, chipotle powder, pork tenderloin, serrano chile, lime juice, and cilantro in creating this delicious pork tenderloin recipe. Food Category:    Pork Cuisine Origin:    Hawaiian    Servings:6 Nutrition facts:513 calories15.7 grams fat Print Preview Rate This Recipe Prep Time:   25 Minutes Cook Time:   25 Minutes Total Time:   50 Minutes

INGREDIENTS

• 1 pineapple
• 1 medium red onion
• 1 1/2 tsp kosher salt
• 1 1/2 tsp sugar
• 1/2 tsp cumin, ground
• 1/2 tsp chipotle powder
• 2 pork tenderloin, silver skin trimmed
• 2 tbsp vegetable oil
• 1 serrano chile, seeded and chopped
• 2 tbsp fresh lime juice
• 1/2 cups cilantro, chopped, stems removed
• cilantro, chopped for garnish

DIRECTIONS

• Cut the top and bottom off the pineapple. Stand the pineapple on end and using a sharp knife cut the skin from the pineapple by cutting the skin from top to bottom. Cut away any brown spots left on the pineapple after removing the skin. Cut the pineapple into two portions, lengthwise. Cut each of the two portions into 3 portions, lengthwise. Remove core from the six portions. Place the pineapple portions onto a sheet pan. Peel the onions and cut into 8 equal wedges, lengthwise.
• Place the 8 onion portions onto the sheet pan. Place the salt, sugar, cumin and chipotle power into a bowl and stir to mix well. Reserve 1/2 tsp of the mixture and set aside. Drizzle the onion and pineapple with 1 tbsp vegetable oil and then using hands, rub the oil over the pineapple and onion. Place the pork tenderloins onto the sheet pan and sprinkle with the spice mixture. Rub the mixture over all of the tenderloins.
• Set grill up so that one side is hot and one side is warm. Place the tenderloins onto the hot grill and cook for about 8 minutes turning the tenderloin frequently so they brown on all sides. When tenderloins are well browned and charred, move them to the warm side of the grill to allow them to continue cooking slowly. Place the pineapple and onion onto the hot side of the grill and grill for about 8 minutes, turning to grill all sides. Remove pineapple and onion to a clean sheet pan.
• Check the internal temperature of the pork for 140°F and at 140°, move tenderloins to the sheet pan. Tent the pork with aluminum foil. After pork has rested 5 minutes, move it to a carving board, tent with foil and set aside. Chop pineapples into slightly smaller pieces and place them into the bowl of a food processor. Cut off the root end of the onions and add the onion to the processor bowl. To the bowl add 1 tbsp vegetable oil, chile, lime juice, the 1/2 tsp of the reserved spice mixture and the cilantro. Pulse the pineapple 4 or 5 times so the ingredients are at a salsa consistency. Move the salsa to a bowl and garnish with chopped cilantro. Slice the tenderloins in 1/2 inch thick slices at a bias. Top with salsa.

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