Pork Tenderloin with Pineapple Salsa
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Slather lean pork tenderloin with a quick blend of everyday spices for incredible flavor, grill or roast, then pair with a bright pineapple salsa. This dinner feels fresh and satisfying and is equally terrific for a quick weeknight meal or casually-elegant dinner with friends.
I love pork tenderloin as a protein and call it a sort of unicorn cut—it’s very lean, very tender, and very quick and easy to cook. A trifecta! Another bonus is that you can prepare tenderloin many different ways—grilled, baked, as medallions, in the slow cooker—and it’s easy to season with herbs and spices you already have in your pantry.
Pork and pineapple, specifically, are a delicious pair any time of year; we love them together in these colorful pork kabobs and Instant Pot carnitas tacos. Following that theme in a simple weeknight-friendly way, this recipe matches juicy tenderloin with a salsa of sunny pineapple, crisp pepper, and pops of leafy green cilantro.
The end result is a tasty everyday dinner that can also scale up and impress for a gathering of extended family or friends.
Why You’ll Love this Pork with Pineapple Salsa
- Quick, easy-to-cook pork livened up with simple homemade seasoning
- Fresh and extra juicy thanks to the vibrant fruit salsa
- Full of lean protein and colorful veggies
- Easy to grill or roast depending on preference and time of year
- Easy to deconstruct for choosy kids—hold back some plain pineapple and bell pepper strips to serve with small bites of pork
Ingredient Notes
Grill or Roast: Your Choice
After seasoning the pork with a quick glaze of spices, you have the option to cook it over medium-high heat on the grill, or roast in the oven at 400°F. Either way, expect it to take roughly 18 minutes—just enough time for you to prep the salsa.
The exact cooking time will of course depend on how hot your grill or oven runs and the thickness of your tenderloin. You know I always recommend a trusty instant-read thermometer to remove the guesswork from when meat is done! Pork should hit 145° in the middle of the thickest part.
Let the Pork Rest!
It’s extra important to let pork rest for 5-10 minutes after cooking and before slicing. The cooking process releases juices, and this rest period allows those to be reabsorbed. Think about it: have you ever sliced meat fresh off the grill and noticed a lot of liquid spilling out onto the cutting board? All of that moisture is now not on your plate. Dryness is a common complaint of pork, but letting the meat rest at room temperature for even 5 minutes goes a long way to avoid that problem. If you’re worried it will get cold, cover the cooked tenderloin loosely with a clean plate or piece of foil.
Serving Suggestions for Pork and Pineapple
To serve tenderloin, slice it gently across the grain, then either pile slices on a platter to serve family-style, or plate individually over any type of rice that you like. Top servings generously with the pineapple salsa for a simple presentation whose textures all work together.
The medallions and salsa are also really tasty over a bed of peppery arugula or with crisp roasted veggies like broccolini, asparagus, or anything else with a toothsome bite.
Extra lime wedges and cilantro leaves are a nice finishing touch.
More Easy Pork Recipes
- Baked Boneless Pork Chops (the BEST!)
- Balsamic Pork Tenderloin Medallions
- Slow Cooker BBQ Pulled Pork
- Pork Chops with Apples and Onions
- Instant Pot Pork Carnitas Tacos
- Balsamic Plum Pork Chops
- Pan-Seared Pork Chops with Mushrooms
Pork Tenderloin with Pineapple Salsa
Ingredients
Pork:
- 1 pound pork tenderloin
- 1 teaspoon kosher salt
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ¼ teaspoon cumin
- ¼ teaspoon black pepper
- 1-2 teaspoons extra-virgin olive oil
- rice optional for serving
Salsa:
- 2 cups pineapple diced into small pieces
- 1 red bell pepper seeded and finely diced
- 1 jalapeño pepper seeded and finely diced
- ½ cup cilantro leaves chopped
- ¼ cup finely chopped red onion
- 1 Tablespoon lime juice
- ½ teaspoon kosher salt
Instructions
- Set the pork out at room temperature and remove all packaging.1 pound pork tenderloin
- In a small bowl, mix together the salt, chili powder, garlic powder, onion powder, oregano, thyme, cumin, and black pepper. Drizzle in 1-2 teaspoons of olive oil, just enough to form a thin paste. Rub this mixture into the pork on all sides.1 teaspoon kosher salt, ½ teaspoon chili powder, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon dried oregano, ¼ teaspoon dried thyme, ¼ teaspoon cumin, ¼ teaspoon black pepper, 1-2 teaspoons extra-virgin olive oil
- If grilling the pork, set the grill to medium-high heat. When hot, place the tenderloin directly on the grates and cook for 15-18 minutes, until it reaches an internal temperature of 145°F in the center of the thickest part. Remove to a plate and let rest for 5-10 minutes.
- If roasting the pork, warm the oven to 400°F. Place the tenderloin in a 9×13-inch or similarly sized baking dish. Roast, uncovered, for 18-22 minutes, until it reaches an internal temperature of 145°F in the center of the thickest part. Remove from the oven and let rest for 5-10 minutes.
- While the pork is cooking, make the salsa by combining all ingredients in a medium bowl. Be sure everything is chopped into small, relatively even pieces. Stir well to combine, sample and season with more salt and lime juice to taste, then store in the fridge until ready to use.2 cups pineapple, 1 red bell pepper, 1 jalapeño pepper, ½ cup cilantro leaves, ¼ cup finely chopped red onion, 1 Tablespoon lime juice, ½ teaspoon kosher salt
- To serve, slice the tenderloin into medallions, serve over rice or other grains/veggies as desired, and top with the salsa. Enjoy!rice
Notes
- Pork Tenderloin: Tenderloin is long, thin, and typically sold in a shrink-wrapped package. It is not the same as a pork loin and should not be swapped! The cooking time and recommended methods are quite different.
- Why let it rest? When cooking pork, it’s extra important to let the meat rest for 5-10 minutes after cooking and before slicing. The cooking process releases juices, and this rest period allows those to be reabsorbed. Dryness is a common complaint of pork, but letting the meat rest at room temperature for even 5 minutes goes a long way to avoid that problem. If you’re worried it will not stay warm enough, cover it loosely with a clean plate or piece of foil.
- Yield/Doubling: One tenderloin typically yields 2 adult-sized and 2 kid-sized portions for my family, with little left over. If you’re hungry or don’t mind having extra, by all means make two tenderloins and simply double the amount of the spice rub and make extra salsa, as well.
- Storage: Store pork and salsa separately in the fridge. The pork will keep well for 4-5 days and can be reheated most easily in the microwave on 50% power. The salsa will start to lose texture after the second day or so, so try to eat that more quickly and make fresh if needed for additional pork.
- Nutrition Info: This is an estimate based on the pork and the salsa alone divided among 4 servings, not including any rice you may add, since the nutrition values will vary a lot depending on the type.
This is a favorite of my husband and I–we quietly size each other up for rights to any leftovers! I hope you love it as much as we do.