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Short Description
Fire-roasted pork tenderloin topped with fresh pineapple salsa for a perfect sweet and savoury balance.
Ingredients
Seasoning:
1 tablespoon olive oil
1 ⅛ teaspoons chipotle pepper, chilli powder
⅞ teaspoon kosher salt
⅜ teaspoon cracked black pepper
¼ teaspoon oregano, dried
2 teaspoons chopped garlic
¼ teaspoon lime juice
2 lbs pork tenderloin
Salsa:
¼ pineapple, peeled and sliced
1 ¼ tablespoons red onion, chopped fine
1 ½ teaspoons red pepper, chopped fine
¾ teaspoon cilantro, dry
½ teaspoon lime juice
2 tablespoon olive oil
1 dash hot sauce
Preparation
Coat the pork tenderloins with 1 tablespoon of olive oil, then evenly sprinkle with chipotle chili powder, kosher salt, pepper, and oregano. Thoroughly rub the tenderloins with garlic and drizzle lime juice over them. Refrigerate the tenderloins for 45 minutes before cooking.
Lightly brush the pineapple slices with 1 tablespoon of olive oil, then grill them, turning occasionally, until they are slightly softened and have nice grill marks, about 2 to 3 minutes per side. Remove from the grill and let them cool to room temperature. Dice the pineapple slices, discarding the tough core, and place them in a medium, non-reactive bowl. Add the red onion, lime juice, olive oil, a pinch of salt, a dash of hot sauce, red bell pepper, and chopped cilantro, then 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 they are well browned on all sides, about 10 minutes. Lower the grill temperature to low and continue cooking, turning occasionally, until a thermometer inserted in the center reads 145ºF. Remove the tenderloins from the grill and let them rest, loosely covered, for 5 to 10 minutes before serving.
Slice the pork tenderloins and top them with the pineapple salsa.