Grilled Pork Tenderloin with Pineapple Salsa
Seasoned with a jerk rub and served with fresh pineapple salsa, Grilled Pork Tenderloin is sweet, savory, and spicy--and ready in less than 30 minutes.
Servings: 4
Equipment
Ingredients
- 1 pork tenderloin (1 to 1.5 pounds in size)
- 2 tablespoons jerk seasoning
Pineapple Salsa
- 2 cups fresh pineapple chunks
- 1 small red pepper diced
- 1 small red onion minced
- ½ teaspoon kosher salt
- ¼ cup minced cilantro
- 1 medium lime
Instructions
Grilled Pork Tenderloin
- Preheat the grill to medium-high heat.
- To remove the silver skin from the pork tenderloin slip a knife blade just under the silver skin making a “tab” to hold on to. Hold on to that tab with one hand and then run the blade of the knife under the membrane, keeping it angled away from the meat, to remove just the silver skin, not the meat itself. Discard the membrane.
- Pat the trimmed pork tenderloin dry with a paper towel and then sprinkle with 2 tablespoons jerk seasoning. Rub the spice mixture into the pork tenderloin, so that it is evenly coated.
- Place the seasoned pork on the grill and cover. Grill for 8-10 minutes, flip the pork tenderloin and then continue to grill for an additional 8-10 minutes, or until the internal temperature is between 142-145℉ (62-63℃).
- Once the pork reaches the desired temperature, remove from grill and tent with foil for 10 minutes. After the pork rests, slice and serve with the salsa.
Pineapple Salsa
- While the pork is cooking combine 2 cups fresh pineapple chunks (diced), 1 small red pepper (diced), 1 small red onion (minced), ½ teaspoon kosher salt, ¼ cup minced cilantro, and the juice of 1 medium lime in medium bowl. Cover and chill while pork cooks.
Notes
This recipe can easily be doubled to use both pork tenderloins typically sold in a package.
For the jerk rub use: 1 teaspoon garlic powder, 1 teaspoon cayenne pepper, 1 teaspoon onion powder, 1 teaspoon dried thyme leaves, ½ teaspoon dried parsley, ½ teaspoon sugar, 1 teaspoon salt, ½ teaspoon paprika, ¼ teaspoon cinnamon, ¼ teaspoon allspice, ⅛ teaspoon crushed red pepper flakes, and ⅛ teaspoon ground nutmeg
Leftover pork tenderloin can be store in the refrigerator for up to 3 days.
If you don't want to grill the pork tenderloin, you can instead roast in a 400 degree Fahrenheit oven for 20-22 minutes, or until an internal temperature of 145 degrees is reached.
Nutrition
Calories: 199kcal | Carbohydrates: 15g | Protein: 25g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 74mg | Sodium: 408mg | Potassium: 676mg | Fiber: 3g | Sugar: 10g | Vitamin A: 2165IU | Vitamin C: 77mg | Calcium: 31mg | Iron: 2mg
