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Get Your BBQ On: Grilled Pork Tenderloin with Pineapple Salsa!

by on ‎05-22-2015 12:52 PM

Hello, foodies…


What are you up to today? Are you relaxing with friends and loved ones? Taking advantage of the weather (which I hope is as beautiful as it is here!)? Hopefully your American flags are flying high and you’ve remembered to honor our servicemen and women.


I’m enjoying the day at the beach but wanted to share Wednesday's ITKWD recipe, because it's perfect for dinner tonight.



Grilled Pork Tenderloin with Pineapple Salsa


This recipe is prepared with the George Foreman 15-Serving Indoor/Outdoor Electric Grill (K41708).


Go to David's Recipe Item Page for the full list of items that David has used in his recipes.


Ingredients:


Pork:



  • 1 Tbsp paprika

  • 1/4 tsp onion powder

  • 1/4 tsp garlic powder

  • 1/2 tsp curry powder

  • 1/2 tsp mustard powder

  • 1 tsp course ground black pepper

  • 1-1/2 tsp kosher salt

  • 1 Tbsp oil

  • 2 pork tenderloins, about 1-1/4 lbs each


Salsa:



  • 1 pineapple, peeled, cored, and cut into 1/2"-thick slices

  • Oil, for brushing

  • 1 tsp minced ginger

  • 1/2 a jalapeño, seeded and minced

  • 1/2 cup finely diced red onion

  • 2 Tbsp lime juice

  • 1 tsp honey

  • 1/4 cup olive oil

  • 1 Tbsp chopped cilantro

  • 1 tsp kosher salt

  • 1/2 tsp course ground black pepper


Preparation:



  1. Preheat the grill over medium-high heat.

  2. To prepare the pork, combine the paprika, onion powder, garlic powder, curry powder, mustard powder, black pepper, salt, and oil in a small bowl until you have a paste. Rub the spice mixture on each side of both pork tenderloins and set aside.

  3. To prepare the salsa, brush the pineapple with oil and grill for about 2–3 minutes per side, or until grill marks appear and it's cooked through. Remove the pineapple from the heat and set it aside. When the fruit is cool enough to handle, dice the pineapple and place it in a medium-sized bowl. Add the ginger, jalapeño, red onion, lime juice, honey, olive oil, cilantro, salt, and pepper. Stir together and let the salsa marinate while grilling the pork.

  4. To cook the pork, place it on the preheated grill and cook until it reaches an internal temperature of 165°F. When the pork is cooked, place it on a platter, cover it with foil, and let rest for about 10 minutes. Slice and serve with the salsa.


A quick tip, foodies...if you cook the meat to 165°F as directed, your pork will be medium. If you prefer rarer meat, pork is safe to eat when the internal temperature reaches 145°F (medium-rare), according to the USDA. I know that’s hard for those of you who grew up in households where you cooked pork until it was DONE. But, chefs say pink is the way to go if you want tender, flavorful pork. Just be sure to let the meat rest for at least 3 minutes before slicing, so all those juices can redistribute throughout.


Grilled Pork Tenderloin with Pineapple Salsa


I’ll leave you to enjoy your holiday…please consider posting pictures of your barbecue dishes on Instagram, Twitter, or my Facebook page. I’d love to see what you’re cooking! See you Wednesday night for In the Kitchen with David at 8pm ET.


Keep it flavorful!
—David