Best Grilled Pork Tenderloin With Pineapple Salsa Recipes

GRILLED PORK TENDERLOIN WITH PINEAPPLE SALSA

Grilled Pork Tenderloin with Pineapple Salsa image

Cumin and jalapeño impart zesty flavor to pork, while pineapple and marmalade lend a little sweetness.

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 2

Number Of Ingredients 8

Ingredients

1/2 teaspoon finely chopped gingerroot or 1/4 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/2 lb pork tenderloin
1 kiwifruit, peeled, chopped
1 slice (1/2-inch-thick) pineapple, rind removed, cut into 1/2-inch pieces
1 tablespoon orange marmalade
1 teaspoon finely chopped jalapeño chile

Steps:

Heat gas or charcoal grill. In small bowl, mix gingerroot, salt and cumin. Rub pork with ginger mixture.
Cover and grill pork over medium heat 15 to 20 minutes, turning occasionally, until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F.
Meanwhile, in small bowl, stir remaining ingredients until marmalade is completely mixed in.
Cut pork into thin slices. Serve pineapple salsa with pork.

Nutrition Facts : Calories 210, Carbohydrate 16 g, Cholesterol 70 mg, Fat 1/2, Fiber 2 g, Protein 26 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 12 g, TransFat 0 g

GRILLED PORK WITH SPICY PINEAPPLE SALSA

Grilled Pork with Spicy Pineapple Salsa image

Here in Michigan, the outdoor grilling season is pretty short, so I often use my oven for "grilling." The barbecue sauce is equally good on chicken or shrimp. -Diane Nemitz, Ludington, Michigan

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 8 servings (2 cups salsa).

Number Of Ingredients 15

Ingredients

1 jar (16 ounces) chunky salsa
1 can (8 ounces) unsweetened crushed pineapple
1/2 cup port wine or grape juice
1/4 cup packed brown sugar
1/4 cup lime juice
1/4 cup thawed orange juice concentrate
2 tablespoons Worcestershire sauce
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
PORK:
1 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
2 pork tenderloins (1 pound each)
Lime wedges

Steps:

In a large saucepan, combine the first 9 ingredients. Bring to a boil; cook 20-25 minutes or until mixture is reduced by half, stirring occasionally., Meanwhile, for pork, mix spices; rub over tenderloins. Grill tenderloins on a lightly oiled rack, covered, over medium heat or broil 4 in. from heat 18-22 minutes or until a thermometer reads 145°, turning occasionally., Let stand 5 minutes before slicing. Serve with salsa and lime wedges.

Nutrition Facts : Calories 220 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 318mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

PORK TENDERLOIN WITH PINEAPPLE SALSA

Pork Tenderloin with Pineapple Salsa image

The fresh salsa makes this dish perfect for a hot summer night or picnic.

Provided by zorra65

Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes

Time 1h

Yield 6

Number Of Ingredients 10

Ingredients

2 (1 pound) pork tenderloins
3 tablespoons brown sugar
3 tablespoons Dijon mustard
¾ teaspoon minced fresh ginger root
2 cups chopped fresh pineapple
⅓ cup chopped red bell pepper
1 small jalapeno pepper, seeded and chopped
2 green onions, chopped
1 tablespoon minced fresh cilantro
1 tablespoon brown sugar

Steps:

Preheat oven to 425 degrees F (220 degrees C). Line a shallow roasting pan with aluminum foil.
Place pork in roasting pan. Combine 3 tablespoons brown sugar, mustard, and ginger in bowl; spread over pork.
Bake in preheated oven until juices run clear and a meat thermometer reads 160 degrees F (71 degrees C), about 35 to 40 minutes. Let stand 10 minutes before slicing.
Combine pineapple, peppers, green onions, cilantro, and 1 tablespoon brown sugar in a bowl. Serve with pork.

Nutrition Facts : Calories 206.7 calories, Carbohydrate 18.7 g, Cholesterol 65.5 mg, Fat 3.7 g, Fiber 1.1 g, Protein 23.9 g, SaturatedFat 1.2 g, Sodium 243.1 mg, Sugar 14.7 g

GRILLED PORK LOIN WITH FIRE-ROASTED PINEAPPLE SALSA

Grilled Pork Loin with Fire-Roasted Pineapple Salsa image

Provided by Beth Janes

Categories Marinate Fourth of July Picnic Low Cal High Fiber Low Sodium Father's Day Backyard BBQ Dinner Pineapple Pork Tenderloin Spring Summer Grill/Barbecue Healthy Self Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 12

Ingredients

1 tablespoon tomato paste
1 tablespoon mild or hot chili powder (or achiote paste)
1/2 cup orange juice
3 tablespoon fresh lime juice
1 tablespoon olive oil
1 pound pork tenderloin, trimmed
1 small golden pineapple (about 1 1/2 pounds), diced into 1-inch cubes
1/2 cup pineapple (or orange) juice
1 large red bell pepper, cored, seeded and thinly sliced
1/4 small red onion, finely chopped
1/4 cup chopped fresh basil
Vegetable oil cooking spray

Steps:

Mix tomato paste with chili powder. Combine with orange juice, lime juice and oil in a double resealable bag. Add tenderloin and marinate at least 3 hours. Heat a large pan over high heat to the smoking point, 3 to 4 minutes. Brown pineapple 4 to 5 minutes, stirring occasionally. Add pineapple juice and stir 1 minute, scraping up brown bits from pan. Remove pineapple from heat. Combine in a bowl with pepper, onion and basil. Heat a grill or grill pan over high. Coat with cooking spray. Remove pork from marinade; place on grill. (Discard excess marinade.) Reduce heat to medium; cook, turning occasionally, until pork is no longer pink and internal temperature is 160°F 18 to 20 minutes. Let pork rest 5 minutes before slicing. Spoon salsa over pork.