Spiced Pork Tenderloin with Pineapple Salsa
By America's Test KitchenPublished on August 23, 2012
Time
30 minutes
Yield
Serves 4
Ingredients
2 teaspoons ground coriander 2 teaspoons ground cumin 1 teaspoon ground allspice ½ teaspoon table salt ¼ teaspoon black pepper ¼ teaspoon cayenne pepper 24 ounces pork tenderloins (2 loins), trimmed2 cups pineapple, cut into ½-inch pieces2 tablespoons chopped fresh cilantro 1 jalapeno chile, stemmed, seeded, and minced½ teaspoon grated lime zest 2 tablespoons lime juice
Before You Begin
For more heat, include the jalapeño seeds in the salsa.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 475 degrees. Set wire rack inside rimmed baking sheet and place on oven rack. Combine coriander, cumin, allspice, ½ teaspoon salt, ¼ teaspoon pepper, and cayenne in bowl.
- Pat pork dry with paper towels and coat evenly with spice mixture. Transfer pork to preheated wire rack and roast until meat registers 145 degrees, about 20 minutes, flipping halfway through cooking. Transfer to carving board, tent loosely with aluminum foil, and let rest for 5 minutes. Meanwhile, combine pineapple, cilantro, jalapeño, and lime zest and juice in bowl. Season with salt and pepper to taste. Slice pork into ¼-inch-thick slices and serve with salsa.
Time
30 minutesYield
Serves 4Ingredients
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground allspice
½ teaspoon table salt
¼ teaspoon black pepper
¼ teaspoon cayenne pepper
24 ounces pork tenderloins (2 loins), trimmed
2 cups pineapple, cut into ½-inch pieces
2 tablespoons chopped fresh cilantro
1 jalapeno chile, stemmed, seeded, and minced
½ teaspoon grated lime zest
2 tablespoons lime juice
Ingredients
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground allspice
½ teaspoon table salt
¼ teaspoon black pepper
¼ teaspoon cayenne pepper
24 ounces pork tenderloins (2 loins), trimmed
2 cups pineapple, cut into ½-inch pieces
2 tablespoons chopped fresh cilantro
1 jalapeno chile, stemmed, seeded, and minced
½ teaspoon grated lime zest
2 tablespoons lime juice
Ingredients
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground allspice
½ teaspoon table salt
¼ teaspoon black pepper
¼ teaspoon cayenne pepper
24 ounces pork tenderloins (2 loins), trimmed
2 cups pineapple, cut into ½-inch pieces
2 tablespoons chopped fresh cilantro
1 jalapeno chile, stemmed, seeded, and minced
½ teaspoon grated lime zest
2 tablespoons lime juice
Why This Recipe Works
The sweet pineapple balances the spiciness of the jalapeño and the spice rub.
Before You Begin
For more heat, include the jalapeño seeds in the salsa.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 475 degrees. Set wire rack inside rimmed baking sheet and place on oven rack. Combine coriander, cumin, allspice, ½ teaspoon salt, ¼ teaspoon pepper, and cayenne in bowl.
- Pat pork dry with paper towels and coat evenly with spice mixture. Transfer pork to preheated wire rack and roast until meat registers 145 degrees, about 20 minutes, flipping halfway through cooking. Transfer to carving board, tent loosely with aluminum foil, and let rest for 5 minutes. Meanwhile, combine pineapple, cilantro, jalapeño, and lime zest and juice in bowl. Season with salt and pepper to taste. Slice pork into ¼-inch-thick slices and serve with salsa.
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