Trouble With Toast

Recipe: Grilled Pork Tenderloins with Grilled Pineapple Salsa | July 11, 2008

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.

  • 2 one-pound pork tenderloins
    6 tablespoons olive oil
    1 tablespoon chili powder
    2 teaspoons salt, plus a pinch
    1 teaspoon freshly ground black pepper
    1 teaspoon dried oregano
    1 1/2 tablespoons minced garlic
    3 tablespoons fresh lime juice
    1 pineapple, peeled and cut crosswise into 1/2-inch slices
    1/4 cup finely chopped red onion
    2 jalapeno peppers, minced but NOT seeded
    2 tablespoons minced red bell pepper
    1 tablespoon finely chopped fresh cilantro leaves

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.



  1. Wow, chili powder and jalapeño…on a scale of 1-10, what was the spice level on this? (Looks fab, of course.)

    Comment by Lemmonex — July 11, 2008 @ 1:26 pm

  2. Hmmm, for me the spice level was probably a 6. BUT, I have a pretty heat-tolerant palate. You could certainly seed the jalapenos to cut some of the fire–but we’d been doing that in other recipes, and the spice factor just fell short. I guess these grocery store peppers just aren’t up to snuff!

    Comment by bettyjoan — July 11, 2008 @ 2:32 pm

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