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Posted by / Monday, April 7, 2014

Marinated Pork Tenderloin with a Jalapeño Pineapple Salsa


It is hard to say grilling season is upon us because for me, pulling out the grill is a year-round activity. That said, there is something about enjoying the warmer temperatures and firing up the grill with family and friends. This is an amazing (and simple to make) pork tenderloin recipe that I promise will become a regular rotation on your grill.

Ingredients:
  • 3 pound pork tenderloin
  • 1/2 cup soy sauce
  • 2T sesame oil
  • 1/4 cup honey
  • 1 jalapeño, sliced
  • Juice of one lime
  • 1" piece of ginger, diced
  • Handful roughly torn cilantro 
  • 1 cup of fresh pineapple, diced
Place the first 8 ingredients in a freezer bag. Massage the meat with the liquid and roll the bag up removing any air and close. Let marinate in a refrigerator for 24 hours, occasionally picking the bag up and massaging.


When ready to cook, dice your pineapple and prepare your grill over medium high heat. Remove the tenderloin and the jalapeño from the bag, discarding the rest of the marinade. Place the tenderloin on the grill and cook thoroughly, creating a light charred crust on the outside of the meat — I like my pork medium rare but grill to your liking.  Cook the jalapeño separately in a grilling basket until crispy.


Remove the meat from the grill and allow it to rest for a few minutes before slicing. While the meat is resting, chop the jalapeño and add it to the pineapple, mixing well.


Slice the tenderloin into medallions and place on a serving platter.


Layer the pineapple salsa onto the pork and sprinkle with additional freshly torn cilantro.


Serve immediately.


For years this has been a go-to pork tenderloin recipe of mine and is perfect to make and marinate the day before you head out on a camping trip. Once you get to your site this is an easy dinner to toss on the grill!

E.A.T. local E.A.T. well

2 comments:

"Some people eat to live; I live to eat." -Tim Vidra

An avid home cook, I believe in using simple ingredients, local when possible and am inspired by the principles of supporting a sustainable food system. I’ve cultivated this blog as a way to share my passion for the preparation and enjoyment of food in a way that everyone from beginners to long time foodies can get involved in.

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