Pork Tenderloin with Grilled Pineapple Salsa

By chezus

Ingredients

• 1 1/2 pounds pork tenderloin
• kosher salt
• black pepper
• canola oil
• 1/2 fresh pineapple cut into 1/2" in rings
• 1/2 jalapeño
• 1/2 red onion, cut into quarters
• 1/2 cup cilantro, roughly chopped
• 1/4 teaspoon kosher salt

Details

Servings 4
Adapted from chezus.com

Preparation

Step 1

Heat your BBQ according to the directions. Or heat a stove-top grill over medium high heat. Please the pineapple rings, jalapeño, and red onion onto the hot grill. Grill for 3 minutes; flip over, and repeat. Only grill until you have grilled marks. You do not want to over-cook, they should still be slightly crunchy. This process is meant to give them a nice smokey flavor. Let cool. Roughly chop and mix together in a bowl. Sprinkle the salt and cilantro over the top, lightly toss. Set aside at least 30 minutes to let the flavors mingle.

Preheat the oven to 325. Lightly season the tenderloin by brushing the meat with a small amount of canola oil, then sprinkle (lightly) with a small amount of salt and pepper. In a stove-top grill pan, lightly brown all sides of the tenderloin; about 3 minutes per side. Remove from the pan, transfer to a roasting pan (I use a clay one) and slide into the oven. Cook for 40 minutes or until the meat registers 140 degrees on a meat thermometer. Remove from the oven and let sit for 10 minutes, which should bring the meat to 150. A very good piece of pork should have a nice blush color, not dry and white.

Slice thinly. Serve with the grilled pineapple salsa.