Grilled Pork Tenderloin With Grilled Pineapple Red Onion Salsa Recipes

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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

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

PINEAPPLE PORK TENDERLOIN



Pineapple Pork Tenderloin image

Just a handful of ingredients combine to make this easy, elegant entree of juicy grilled pineapple slices and ginger-flavored pork tenderloin. It's sure to be popular with all ages! Delicious! -Donna Noel, Gray, Maine

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 7

1 cup unsweetened pineapple juice
1/4 cup minced fresh gingerroot
1/4 cup reduced-sodium soy sauce
4 garlic cloves, minced
1 teaspoon ground mustard
2 pork tenderloins (3/4 pound each)
1 fresh pineapple, cut into 12 slices

Steps:

  • In a small bowl, combine the first five ingredients. Pour 2/3 cup marinade into a large resealable plastic bag. Add the pork; seal bag and turn to coat. Refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade., Drain and discard marinade. Lightly grease the grill rack., Prepare grill for indirect heat, using a drip pan. Place pork over drip pan and grill, covered, over indirect medium heat for 25-30 minutes or until a thermometer reads 160°, basting occasionally with reserved marinade. Let stand for 5 minutes before slicing., Meanwhile, grill pineapple slices for 2-3 minutes on each side or until heated through; serve with pork.

Nutrition Facts : Calories 295 calories, Fat 6g fat (2g saturated fat), Cholesterol 95mg cholesterol, Sodium 523mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 2g fiber), Protein 36g protein. Diabetic Exchanges

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