Grilled Pork Tenderloin with Pineapple and Anaheim Chili Salsa
Grilled Pork Tenderloin with Pineapple and Anaheim Chili Marinade 2 pork tenderloins (about 3 lbs total) For the marinade: ½ medium pineapple (sliced in wedges, grilled lightly ,reserve half for the salsa) 2 anaheim chilies, charred, peeled, stem and seeds removed 1 jalapeno, charred, peeled stems and seeds removed 2 cloves of garlic, peeled Juice and zest of 1 lime ½ c pineapple juice ½ water 1 teaspoon sea salt ½ ground black pepper
Ingredients
- 2 pork tenderloins about 3 lbs total
- For the marinade:
- ½ medium pineapple sliced in wedges, grilled lightly ,reserve half for the salsa
- 2 anaheim chilies charred, peeled, stem and seeds removed
- 1 jalapeno charred, peeled stems and seeds removed
- 2 cloves of garlic peeled
- Juice and zest of 1 lime
- ½ c pineapple juice
- ½ water
- 1 teaspoon sea salt
- ½ ground black pepper
Instructions
- Pierce the tenderloin all over with a fork. Place in a resealable baggie or Tupperware.
- Combine all in a blender and puree until smooth. Marinade for one hour.
- When ready to cook, heat the grill to medium hot. Sear on all sides. Lower the heat and grill on low, turning once or twice and until a meat thermometer inserted into the thickest part reads 155 deg, about 25-35 minutes depending on size of tenderloin. Let rest 5-10 min before slicing to let the juices settle. Slice into about 1 inch thick pieces and serve with a few tablespoons of the salsa and a scoop of cilantro lime rice.