Adobo-Marinated Pork Tenderloin with Grilled-Pineapple Salsa
The days are getting longer and the temperatures warmer, signaling Memorial Day is coming and the start of summertime! What better way to kick off this season than with an unforgettable meal from your grill? Our Adobo-Marinated Pork Tenderloin with Grilled-Pineapple Salsa will blow you away with its unique fusion of Latin flavors.
Start by marinating the tenderloin in a delicious blend of lime juice, black pepper, oregano, cumin, salt, garlic, and adobo for maximum flavor potential. Then move on to grilling the succulent pork before topping it off with grilled pineapple salsa. Our recipe provides your taste buds with a tantalizing combination of sweet and spicy with each bite. All you need are your favorite chips to take your summer grilling session to the next level!
Don't miss out on the most dramatic dish of the season! Get ready to experience an explosion of flavors that will make any summer gathering one to remember!
Adobo-Marinated Pork Tenderloin with Grilled-Pineapple Salsa Ingredients
- 1 cup fresh lime juice (about 8 limes)
- 2 teaspoons black pepper
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 1 1/2 teaspoons salt
- 6 garlic cloves, crushed
- 2 pounds pork tenderloin
- 1 1/2 teaspoons olive oil
- Cooking spray
- 1/4 cup coarsely chopped fresh cilantro
- 2 tablespoons finely chopped green onions
- 5 (1-inch) slices fresh pineapple (about 4 1/2 pounds)
- 1 red bell pepper
- 1 yellow bell pepper
- Cooking spray
- 1/2 cup finely chopped red onion
- 1/2 cup chopped fresh cilantro
- 3 tablespoons fresh lime juice
- 1 tablespoon brown sugar
- 1 1/2 teaspoons minced crystallized ginger
- 2 jalapeño peppers, seeded and minced
- 1 drained canned chipotle chile in adobo sauce, minced
Adobo-Marinated Pork Tenderloin with Grilled-Pineapple Salsa Directions
- Combine first 6 ingredients in a 2-quart baking dish. Trim fat from pork. Place pork in dish, turning to coat; cover and marinate in refrigerator 1 hour, turning pork occasionally.
- Prepare grill.
- Remove pork from dish; discard marinade. Brush with oil. Insert a meat thermometer into thickest portion of pork. Place on a grill rack coated with cooking spray; grill 25 minutes or until thermometer registers 160° (slightly pink). Cut into 1/4-inch-thick slices. Sprinkle with cilantro and green onions. Serve with Grilled-Pineapple Salsa.
- Place first 3 ingredients on a grill rack coated with cooking spray; grill 3 minutes on each side. Discard stems and seeds from bell peppers; dice pineapple and bell peppers. Combine pineapple, bell pepper, onion, and remaining ingredients; toss gently.