I enjoyed last week’s halibut with pineapple salsa so much that I decided to “kick it up a notch” with an Emeril Lagasse recipe (slightly modified). The grilled pineapple (as opposed to canned) made a HUGE difference in the flavor, as did leaving the jalapeno seeds in the mix. Since pork tenderloin is fairly lean, and since the recipe calls for relatively little oil, this is a delicious and healthy dinner that had just the right amount of spice.
Preheat a grill pan to high.
Rub the pork tenderloins all over with 3 tablespoons of the olive oil, then sprinkle evenly with the 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 as long as possible before cooking (ideally 45 minutes to an hour, though I only waited about 30 minutes).
Place the pineapple slices on the grill pan and cook, turning occasionally, until softened slightly and nicely marked by the grill, about 3 minutes per side. Remove and allow to cool to room temperature. Dice the pineapple slices (discard the tough core portions) and place in a medium bowl. Add the red onion, remaining lime juice, remaining olive oil, 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 pan and sear, 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 (note: a meat thermometer is a REALLY good investment, as I undercooked the pork due to my lack of one and had to throw the sliced pieces into a saute pan to finish). Remove the tenderloins from the grill and allow to sit, loosely covered, for 5 to 10 minutes before serving.