Grilled Pork Tenderloin with Pineapple Salsa

Adapted from A Hint of Honey

Temperatures are rising and grills are being fired up across the country as schools are getting ready to host graduations, and businesses are about to begin summer hours and summer Fridays! I love the summer season because your days are so much longer and the pace of everyday life seems to be a bit more relaxed. This pork tenderloin is very simply prepared on the grill and topped with this vibrant summer salsa. The sweetness of the pineapple mixed with the red onion, bell pepper and cilantro gives a fresh flavor to every bite.

You Will Need For the Pork Tenderloin:
  • 2 lb. pork tenderloin
  • Juice from 8 limes
  • 6 cloves garlic, minced
  • 2 tsp freshly ground black pepper
  • 2 tsp ground cumin
  • 2 tsp oregano
  • 1 1/2 tsp sea salt
  • Extra virgin olive oil

You Will Need for the Salsa:
  • 1 large pineapple, diced
  • 1 red bell pepper, seeded and diced
  • 1 yellow bell pepper, seeded and diced
  • 1/2 red onion, diced
  • 1/2 cup fresh cilantro, chopped
  • 1 lime, juiced
  • 2 tsp brown sugar
  • Salt and freshly ground black pepper, to taste

Here We Go:
  • To make the marinade, in a small bowl, whisk to combine the lime juice, garlic, pepper, cumin, oregano, and salt
  • Place the pork tenderloin in a plastic Ziploc bag and pour the marinade over the pork
  • Refrigerate for 1 hour
  • In a large bowl, toss to combine the pineapple, peppers, onion, cilantro, lime juice, and brown sugar
  • Season to taste with salt and pepper
  • Refrigerate until ready to serve
  • To grill the pork, preheat an outdoor grill or indoor grill pan to medium-high heat
  • Discard the marinade
  • Brush the pork with olive oil and place on the grill
  • Cook until the pork is only slightly pink (roughly 5-7 minutes) 
  • Remove from the grill and let rest at least 5 minutes before slicing
  • Serve topped with pineapple salsa

Serves 4-6
Happy Feasting!

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