Grilled Pork Tenderloin with Grilled Pineapple-Red Onion Salsa

 30 June 2021

Recipe from America's Test Kitchen

Our favorite pork tenderloin recipe is prepared in the oven featuring a maple glaze. I have written about this and many other recipes for this tender cut of meat and here is yet another. Our attraction to this cut may be in part because of its size. At one pound a whole pork tenderloin is just right for us for two meals and it is quick to cook.

I halved the published recipe which was for two tenderloins. Salt, sugar, cumin, and chile powder were combined and rubbed on the trimmed tenderloin. The recipe used chipotle chile powder, I substituted plain chile powder. The gas grill was preheated then two of the three burners were turned off. The tenderloin was placed on the hot side of the grill and cooked until all sides were well browned. The tenderloin was moved to the cool side of the grill and pineapple and red onion wedges that had been sprayed with vegetable oil were placed on the hot side, covered, and cooked until both sides were charred and softened.  The pork was cooked to 140°.  The tenderloins were tented with aluminum foil and rested. In the meantime the pineapple and onion were roughly chopped and added to a food processor. To this was added cilantro, jalapeño (seeds and ribs removed, in place of Serrano), lime juice, oil, and some of the spice mixture. This was processed until it was roughly chopped and then served with the tenderloin. Total time was 65 minutes.

The pork was good though maybe a little overcooked as it was a little chewy. The rub did not provide as much flavor as expected, but this was compensated by the very good salsa which was the best part of the dish. Even though I over processed it, resulting in a muddy, juicy salsa, we liked it very much. The flavor was dominated by the pineapple which went very well with the pork.