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Thursday, April 16, 2015

Grilled Pork Tenderloin with Pinneaple-Jalapeño Salsa

I am back again with more easy recipes for you! This is a tasty and easy to make pork tenderloin that can be served as a main course or as a taco. The pineapple-jalapeño salsa is grilled with the pork and makes the perfect match. Jalapeños will not be hot if you remove the seeds; I like to use disposable gloves to seed and chop jalapeños since the seeds transfer the heat to your skin and you will feel it when you touch your eyes, nose, etc...

Now that spring is finally here (at least in Chicago) you may consider grilling outside!


Serves 4

1 large pork tenderloin
1/2 pineapple (chopped)
3 jalapeños (seeds removed and chopped)
3 spring onions (cut in half)
3 tablespoons extra virgin olive oil
salt and pepper

If making tacos add:
Corn tortillas
Cotija cheese

Place pork tenderloin in a deep pan and cover with pineapple, jalapeños and spring onions. Cover with a plastic wrap and refrigerate for at least 4 hours (may refrigerate overnight).

Remove from refrigerator and bring to room temperature (45 minutes-1 hour). Coat pork well with the olive oil.

Heat a large grill pan over high heat. Add the pork tenderloin and the pineapple-jalapeño salsa on the sides of the pan. Cook over medium-high heat for 6-8 minutes on each side stirring the salsa occasionally and adding more olive oil to the pork if needed. Season to taste with salt and freshly ground black pepper.

Transfer to a cutting board and let stand for 5 minutes before cutting. Serve as a main course or in tacos with warm corn tortillas, avocado, cotija cheese, cilantro and lime wedges.


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