Grilled Pork Tenderloin with Grilled Pineapple–Red Onion Salsa
By Steve DunnPublished on April 2, 2017
Yield
Serves 4 to 6
Ingredients
Pork
1 ½ teaspoons kosher salt 1 ½ teaspoons sugar ½ teaspoon ground cumin ½ teaspoon chipotle chile powder 24 - 32 ounces pork tenderloins (2 loins, 12- to 16-ounces each), trimmedSalsa
½ pineapple, peeled, cored, and cut lengthwise into 6 wedges1 red onion, cut into 8 wedges through root end4 teaspoons extra-virgin olive oil ½ cup minced fresh cilantro 1 serrano chile, stemmed, seeded, and minced2 tablespoons lime juice, plus extra for seasoningBefore You Begin
We prefer unenhanced pork in this recipe, but enhanced pork (injected with a salt solution) can be used.
Instructions
- Combine salt, sugar, cumin, and chile powder in small bowl. Reserve 1/2 teaspoon spice mixture. Rub remaining spice mixture evenly over surface of both tenderloins. Transfer to large plate or rimmed baking sheet and refrigerate while preparing grill.
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s).
- Clean and oil cooking grate. Place tenderloins on hotter side of grill. Cover and cook, turning tenderloins every 2 minutes, until well browned on all sides, about 8 minutes.
- Brush pineapple and onion with 1 teaspoon oil. Move tenderloins to cooler side of grill (6 to 8 inches from heat source) and place pineapple and onion on hotter side of grill. Cover and cook until pineapple and onion are charred on both sides and softened, 8 to 10 minutes, and until pork registers 140 degrees, 12 to 17 minutes, turning tenderloins every 5 minutes. As pineapple and onion and tenderloins reach desired level of doneness, transfer pineapple and onion to plate and transfer tenderloins to carving board. Tent tenderloins with aluminum foil and let rest for 10 minutes.
- While tenderloins rest, roughly chop pineapple. Pulse pineapple, onion, cilantro, serrano, lime juice, reserved spice mixture, and remaining 1 tablespoon oil in food processor until mixture is roughly chopped, 4 to 6 pulses. Transfer to bowl and season with salt and extra lime juice to taste.
- Slice tenderloins crosswise 1/2 inch thick. Serve with salsa.
for the pork
for the salsa
Yield
Serves 4 to 6Ingredients
Pork
1 ½ teaspoons kosher salt
1 ½ teaspoons sugar
½ teaspoon ground cumin
½ teaspoon chipotle chile powder
24 - 32 ounces pork tenderloins (2 loins, 12- to 16-ounces each), trimmed
Salsa
½ pineapple, peeled, cored, and cut lengthwise into 6 wedges
1 red onion, cut into 8 wedges through root end
4 teaspoons extra-virgin olive oil
½ cup minced fresh cilantro
1 serrano chile, stemmed, seeded, and minced
2 tablespoons lime juice, plus extra for seasoning
Ingredients
Pork
1 ½ teaspoons kosher salt
1 ½ teaspoons sugar
½ teaspoon ground cumin
½ teaspoon chipotle chile powder
24 - 32 ounces pork tenderloins (2 loins, 12- to 16-ounces each), trimmed
Salsa
½ pineapple, peeled, cored, and cut lengthwise into 6 wedges
1 red onion, cut into 8 wedges through root end
4 teaspoons extra-virgin olive oil
½ cup minced fresh cilantro
1 serrano chile, stemmed, seeded, and minced
2 tablespoons lime juice, plus extra for seasoning
Ingredients
Pork
1 ½ teaspoons kosher salt
1 ½ teaspoons sugar
½ teaspoon ground cumin
½ teaspoon chipotle chile powder
24 - 32 ounces pork tenderloins (2 loins, 12- to 16-ounces each), trimmed
Salsa
½ pineapple, peeled, cored, and cut lengthwise into 6 wedges
1 red onion, cut into 8 wedges through root end
4 teaspoons extra-virgin olive oil
½ cup minced fresh cilantro
1 serrano chile, stemmed, seeded, and minced
2 tablespoons lime juice, plus extra for seasoning
Why This Recipe Works
To produce pork tenderloin with a rich crust and a tender, juicy interior, we used a half-grill fire and seared the roast on the hotter side of the grill. This allowed the exterior to develop flavorful browning before the interior was cooked through. Then we moved the meat to the cooler side of the grill to finish cooking gently. Seasoning the meat with a mixture of salt, cumin, and chipotle chile powder added smoky, savory flavor, and a touch of sugar encouraged browning. To add bright flavor and make the most of the fire, we grilled pineapple and red onion and, while the cooked pork rested, combined them with cilantro, a serrano chile, lime juice, and a bit of reserved spice mixture to make a quick salsa.
Before You Begin
We prefer unenhanced pork in this recipe, but enhanced pork (injected with a salt solution) can be used.
Instructions
- Combine salt, sugar, cumin, and chile powder in small bowl. Reserve 1/2 teaspoon spice mixture. Rub remaining spice mixture evenly over surface of both tenderloins. Transfer to large plate or rimmed baking sheet and refrigerate while preparing grill.
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s).
- Clean and oil cooking grate. Place tenderloins on hotter side of grill. Cover and cook, turning tenderloins every 2 minutes, until well browned on all sides, about 8 minutes.
- Brush pineapple and onion with 1 teaspoon oil. Move tenderloins to cooler side of grill (6 to 8 inches from heat source) and place pineapple and onion on hotter side of grill. Cover and cook until pineapple and onion are charred on both sides and softened, 8 to 10 minutes, and until pork registers 140 degrees, 12 to 17 minutes, turning tenderloins every 5 minutes. As pineapple and onion and tenderloins reach desired level of doneness, transfer pineapple and onion to plate and transfer tenderloins to carving board. Tent tenderloins with aluminum foil and let rest for 10 minutes.
- While tenderloins rest, roughly chop pineapple. Pulse pineapple, onion, cilantro, serrano, lime juice, reserved spice mixture, and remaining 1 tablespoon oil in food processor until mixture is roughly chopped, 4 to 6 pulses. Transfer to bowl and season with salt and extra lime juice to taste.
- Slice tenderloins crosswise 1/2 inch thick. Serve with salsa.
for the pork
for the salsa
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