Grilled Pork Loin with Fire-Roasted Pineapple Salsa
Juicy pork tenderloin marinated in citrus and chili, grilled to perfection and topped with a fresh, fire-roasted pineapple salsa. The combination of sweet, spicy and tangy flavors makes this a perfect summer grilling dish.
Ingredients
- •1 tablespoon tomato paste
- •1 tablespoon mild or hot chili powder (or achiote paste)
- •½ cup orange juice
- •3 tablespoon fresh lime juice
- •1 tablespoon olive oil
- •1 pound pork tenderloin, trimmed
- •1 whole small golden pineapple (about 1 1/2 pounds), diced into 1-inch cubes
- •½ cup pineapple (or orange) juice
- •1 whole large red bell pepper, cored, seeded and thinly sliced
- •¼ whole small red onion, finely chopped
- •¼ cup chopped fresh basil
- •1 spray Vegetable oil cooking spray
Cooking Instructions
- 1.
Mix tomato paste with chili powder. Combine with orange juice, lime juice and oil in a double resealable bag. Add tenderloin and marinate at least 3 hours. Heat a large pan over high heat to the smoking point, 3 to 4 minutes. Brown pineapple 4 to 5 minutes, stirring occasionally. Add pineapple juice and stir 1 minute, scraping up brown bits from pan. Remove pineapple from heat. Combine in a bowl with pepper, onion and basil. Heat a grill or grill pan over high. Coat with cooking spray. Remove pork from marinade; place on grill. (Discard excess marinade.) Reduce heat to medium; cook, turning occasionally, until pork is no longer pink and internal temperature is 160°F 18 to 20 minutes. Let pork rest 5 minutes before slicing. Spoon salsa over pork.
240 min
