Grilled Pork Tenderloins with Grilled Pineapple Salsa

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Picture of Grilled Pork Tenderloins with Grilled Pineapple Salsa Recipe Photo: Grilled Pork Tenderloins with Grilled Pineapple Salsa Recipe
Rated 5 stars out of 5
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Total Time:
1 hr 45 min
Prep
25 min
Inactive
45 min
Cook
35 min
Yield:
4 servings
Level:
Intermediate
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Ingredients

  • 2 (1-pound) pork tenderloins, trimmed of fat and silver skin
  • 6 tablespoons olive oil
  • 1 tablespoon ground chipotle chili powder
  • 2 teaspoons salt, plus a pinch
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried Mexican oregano, crumbled
  • 1 1/2 tablespoons minced garlic
  • 3 tablespoons fresh lime juice
  • 1 pineapple, peeled and cut crosswise into 1/2-inch slices
  • 1/4 cup finely chopped red onion
  • 2 jalapeno peppers, seeded and minced
  • 2 tablespoons minced red bell pepper
  • 1 tablespoon finely chopped fresh cilantro leaves
  • Fresh cilantro sprigs, for garnishing
  • Cilantro Oil, for drizzling, recipe follows

Directions

Preheat a grill to high.

Rub the pork tenderloins all over with 3 tablespoons of the olive oil, then sprinkle evenly with the chipotle chili powder, 2 teaspoons of the salt, the pepper, and the oregano. Rub the tenderloins well with the garlic and drizzle the lime juice over all. Allow the tenderloins to sit, refrigerated, for 45 minutes before cooking.

Brush the pineapple slices lightly with 1 tablespoon of the olive oil, then place the pineapple slices on the grill and cook, turning occasionally, until softened slightly and nicely marked by the grill, 2 to 3 minutes per side. Remove from the grill and allow to cool to room temperature. Dice the pineapple slices (discard the tough core portions) and place in a medium non-reactive bowl. Add the red onion, remaining 2 tablespoons of lime juice, remaining 2 tablespoons of olive oil, remaining pinch of salt, jalapeno peppers, red bell pepper, and chopped cilantro and stir to combine. Set aside while you grill the pork.

Place the tenderloins on the hottest part of the grill and cook, turning occasionally, until well browned on all sides, about 10 minutes. Reduce the grill temperature to low and continue to cook, turning occasionally, until a thermometer inserted into the center registers 145 degrees F. Remove the tenderloins from the grill and allow to sit, loosely covered, for 5 to 10 minutes before serving.

Slice the tenderloins on the diagonal and serve with the grilled pineapple salsa and fresh cilantro sprigs. Drizzle with Cilantro Oil.

Cilantro Oil:

Place herbs in a mini-chopper and blend. Slowly add oil to emulsify. Season with salt and pepper.

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Newest Ratings and Reviews

Read all 34 reviews

  • on March 18, 2012

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    This was amazing. Fresh, tangy taste. Follow the recipe exactly. You won't be sorry

    people found this review Helpful.
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  • on May 16, 2011

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    OMG! Made this yesterday...followed the recipe exactly and it was off the charts amazing! I have never been a fan of cilantro, but the cilantro oil was a perfect addition.

    people found this review Helpful.
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  • on March 09, 2011

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    Wow! This was so unbelievably good! So good, that I'll be making it again this week-end for guests. I served it with his coconut cilantro rice recipe and sauteed sugar snap peas. We had lots of leftover salsa, so I'll just grill some chicken to go with it tonight.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

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