Grilled Pork Tenderloin With Pineapple Salsa Recipe

Did you know that pork tenderloin’s ideal internal temperature of 145°F (63°C) yields a slightly pink center that’s both safe and supremely tender? This lean cut’s mild flavor profile creates the perfect canvas for your grilling expertise, especially when paired with a vibrant pineapple salsa that balances sweet, acidic, and spicy notes. You’ll need precise timing and temperature control to achieve restaurant-quality results, but don’t worry – this detailed guide will guarantee your success at the grill.

Overview

• Marinate pork tenderloin in olive oil, garlic powder, cumin, salt, and pepper before grilling to enhance flavor.
• Grill pork at 400°F, rotating every 4-5 minutes until internal temperature reaches 145°F for medium-rare.
• Make fresh salsa by combining diced pineapple, red onion, bell pepper, jalapeños, and cilantro.
• Let grilled pork rest 5-10 minutes before slicing into 1/2-inch medallions across the grain.
• Serve sliced pork topped with pineapple salsa, arranging medallions in a fan pattern for presentation.

Recipe

Grilled Pork Tenderloin with Pineapple Salsa

Tender, juicy pork tenderloin meets vibrant tropical flavors in this grilled masterpiece. The lean meat is marinated in a savory blend of olive oil, garlic, and cumin, then grilled to perfection, creating a deliciously charred exterior while maintaining a moist interior that’s cooked to a perfect medium.

The accompanying pineapple salsa transforms this dish from simple to spectacular, combining fresh diced pineapple with crisp red onion, sweet bell pepper, spicy jalapeños, and zesty lime juice. This bright, invigorating topping cuts through the richness of the pork while adding layers of complex flavors and textures that elevate the entire dish.

Ingredients:

• 2 pork tenderloins (1 pound each)
• 2 cups fresh pineapple, diced
• 1 red onion, finely chopped
• 1 red bell pepper, diced
• 2 jalapeños, seeded and minced
• 1/4 cup fresh cilantro, chopped
• 2 limes, juiced
• 3 tablespoons olive oil
• 2 teaspoons garlic powder
• 1 teaspoon ground cumin
• Salt
• Black pepper

Cooking Steps

You’ll begin by whisking together olive oil, garlic powder, and cumin for the marinade, then thoroughly coating your pork tenderloin and allowing it to rest for 30 minutes at room temperature.

While the meat marinates, dice your pineapple into 1/4-inch cubes and combine with minced jalapeños, finely chopped red onion, and diced bell pepper, finishing the salsa with fresh lime juice and cilantro.

After grilling the pork to an internal temperature of 145°F (63°C), let it rest for 5-10 minutes before slicing against the grain into 1/2-inch medallions and topping with the prepared salsa.

Step 1. Mix Marinade for Pork

To create the flavorful marinade, combine 3 tablespoons of olive oil with 2 teaspoons of garlic powder and 1 teaspoon of ground cumin in a medium mixing bowl. Whisk the ingredients thoroughly until you’ve achieved a smooth marinade consistency. Season with 1 teaspoon of salt and ½ teaspoon of freshly ground black pepper, adjusting to taste.

Transfer your marinade to a large resealable plastic bag or shallow dish. Place your pork tenderloins in the container and turn them several times to guarantee even coating. The flavor profile will develop best if you let the meat marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.

If you’re marinating longer than 30 minutes, remember to remove the pork from the refrigerator 30 minutes before grilling.

Step 2. Prepare Pineapple Salsa Components

While your pork marinates, fresh ingredients for the vibrant pineapple salsa need proper preparation. Begin by dicing 2 cups of fresh pineapple into 1/4-inch cubes, guaranteeing you capture the fruit’s sweet-tart flavor profile. Finely chop one red onion into uniform 1/8-inch pieces, and dice the red bell pepper to match the pineapple’s size.

For ideal salsa preparation techniques, carefully remove the seeds and membranes from two jalapeños before mincing them finely. You’ll want to chop 1/4 cup of fresh cilantro leaves, discarding the stems. Juice two fresh limes directly over your prepared ingredients, aiming for approximately 1/4 cup of citrus juice. Combine all components in a non-reactive bowl, gently tossing to confirm even distribution while maintaining the integrity of each ingredient’s texture.

Step 3. Grill Marinated Pork Tenderloin

After preheating your grill to a precise medium-high temperature of 400°F (204°C), remove the marinated pork tenderloin from its seasoned blend and pat it dry with paper towels to verify maximized caramelization.

Place your tenderloin on the hottest part of the grill, positioning it diagonally across the grates. You’ll want to rotate the meat 45 degrees every 4-5 minutes, creating professional diamond-shaped grill marks. Monitor the internal temperature with a meat thermometer inserted into the thickest section.

Once it reaches 145°F (63°C), you’ve achieved the perfect medium-rare doneness. These grilling techniques guarantee your pork preparation yields consistently excellent results. Transfer the meat to a cutting board and tent it with foil for 8-10 minutes, allowing the juices to redistribute before slicing against the grain.

Step 4. Rest and Slice Pork

Once your grilled pork tenderloin reaches the target temperature of 145°F (63°C), proper resting becomes a pivotal step in the cooking process. Let the pork rest on a clean cutting board for 5-10 minutes, tenting it loosely with aluminum foil to retain heat while allowing excess steam to escape.

This resting period enables the meat’s juices to redistribute throughout the tenderloin, ensuring each slice remains moist and tender.

To slice the pork, position your knife perpendicular to the cutting board and cut across the grain into medallions approximately ½-inch thick. You’ll notice the meat has a slight pink center – this is perfectly safe and indicates ideal doneness. Arrange the slices on a serving platter, allowing them to slightly overlap, then top with your prepared pineapple salsa.

Step 5. Serve With Fresh Salsa

To serve the grilled pork tenderloin with maximum impact, spoon 2-3 tablespoons of the prepared pineapple salsa directly over each portion of sliced medallions. The vibrant salsa ingredients should be well-distributed, ensuring each bite gets a balanced mix of diced pineapple, red onion, and bell pepper.

For ideal presentation, arrange the sliced pork on warmed dinner plates in a fan pattern, then garnish with the fresh salsa preparation. You’ll want to drain any excess liquid from the salsa using a slotted spoon before plating to prevent the meat from becoming soggy. Reserve additional salsa in a serving bowl at the table, allowing your guests to add more to their liking.

The contrast between the caramelized exterior of the pork and the bright, tropical salsa creates an Instagram-worthy plate that tastes as good as it looks.

Top Tips

For ideal results with this grilled pork tenderloin recipe, maintaining precise temperature control is crucial. You’ll want to establish a steady grilling temperature of 375-400°F, using a two-zone fire setup for perfect heat management. Ensure consistent marinade application by rotating the meat every 10 minutes during the marination period.

Monitor the pork’s internal temperature using a calibrated meat thermometer, removing it from heat at precisely 145°F. You’ll get the most tender results by letting it rest for exactly 8 minutes before slicing.

When preparing the salsa, dice ingredients to uniform 1/4-inch pieces for balanced flavor distribution. If you’re making ahead, store the salsa components separately and combine them 30 minutes before serving to maintain optimal texture and prevent the pineapple from breaking down.

Nutritional Guide

Nutritional Information (per serving, serves 6)

Nutrient	Amount
Calories	280
Protein	32g
Fat	12g
Carbohydrates	14g
Fiber	2g
Sugar	9g
Sodium	380mg

Additional Nutritional Notes:

Pork tenderloin is an excellent source of lean protein while remaining relatively low in fat. The dish provides essential nutrients including vitamin C from the pineapple and bell peppers, and beneficial compounds from fresh herbs and spices. The combination of protein and fiber helps promote satiety, making this a satisfying yet healthy meal option.

Disclaimer:

Nutritional values are estimates and may vary based on specific ingredients used, portion sizes, and preparation methods. For precise nutritional information, calculate using the exact brands and products used in your preparation.

Final Thoughts

Beyond the measured macronutrients and precise portions, this grilled pork tenderloin with pineapple salsa recipe offers remarkable versatility in your culinary repertoire. You’ll find it’s equally suitable for casual weeknight dinners or sophisticated weekend entertaining, with its elegant presentation and balanced flavors making a lasting impression on your guests.

Frequently Asked Questions

Can I Substitute Canned Pineapple for Fresh Pineapple in the Salsa?

You’ll notice a world of difference! While you can use canned pineapple, its softer texture and less intense flavor won’t deliver that explosive fresh crunch. For the best salsa experience, stick with fresh pineapple’s vibrant bite.

How Long Will Leftover Grilled Pork Tenderloin Stay Fresh in the Refrigerator?

You’ll want to store your leftover pork tenderloin in an airtight container for up to 3-4 days. For ideal reheating, bring it to 165°F using gentle heat to maintain moisture and tenderness.

What Wines Pair Best With This Pork Tenderloin Dish?

Like your favorite Netflix binge, you’ll want to pair this dish with fruity white wines like Riesling or Gewürztraminer. Light-bodied red wines such as Pinot Noir also complement the pork’s subtle flavors perfectly.

Can This Recipe Be Adapted for Cooking in an Indoor Grill Pan?

You can easily adapt this for a cast-iron grill pan. Preheat it to medium-high, and sear each side for 5-7 minutes. It’s time-saving and offers easy cleanup while still achieving those coveted grill marks.

Is It Possible to Freeze the Pineapple Salsa for Later Use?

While you can freeze pineapple salsa, you’ll find the texture becomes mushy upon thawing. For best results, store fresh salsa in an airtight container in your refrigerator for up to 3 days instead.