Pork Tenderloin with Pineapple Salsa
Slather lean pork tenderloin with a quick blend of everyday spices for incredible flavor, grill or roast, then pair with a bright pineapple salsa for a dinner that feels fresh and satisfying. This is equally terrific for a quick weeknight meal or a casually-elegant dinner with friends.
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 9x13-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
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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.
Nutrition Estimate
Calories: 205 kcal, Carbohydrates: 15 g, Protein: 25 g, Fat: 5 g, Saturated Fat: 2 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 2 g, Trans Fat: 0.04 g, Cholesterol: 74 mg, Sodium: 939 mg, Potassium: 655 mg, Fiber: 2 g, Sugar: 10 g, Vitamin A: 1239 IU, Vitamin C: 84 mg, Calcium: 33 mg, Iron: 2 mg