Grilled Pork Tenderloin with Pineapple Salsa (Fast and Easy)

This grilled pork tenderloin with pineapple salsa is a little sweet, a little spicy, and a whole lotta satisfying. Made with lean pork and 6-ingredient dry rub, it’s equally perfect for weeknight meals or dinner parties with friends.

This recipe was created in partnership with the Minnesota Pork Board.

No Taste Buds Left Behind

Every taste bud gets in on the action with this lean pork tenderloin that’s rubbed with a salty-savory dry rub then grilled to perfection and topped with a sweet-spicy tropical salsa. Is your mouth watering yet? Ours sure are!

Pork is a lean, high-quality protein you can feel good fueling your body with and it can fit into a healthy lifestyle. It often gets a bad rap, but cuts such as the tenderloin are as lean as a boneless, skinless chicken breast and are rich in protein, vitamins, and minerals. It is a great alternative to switch up meals. Pork tenderloin is also an ideal cut of meat when it comes to grilling because it cooks quickly. By skipping the brine and instead opting for a less time-intensive dry rub you’ll get dinner on the table faster, even if you didn’t plan ahead.

You can use a wood pellet grill, gas grill, or charcoal grill to prepare this grilled pork tenderloin recipe but if you don’t have a grill, don’t sweat it. We’ve included directions for the oven below.

Ingredients to Make Grilled Pork Tenderloin with Pineapple Salsa

• Pork tenderloin – A lean, quick-cooking cut of meat that’s an excellent source of protein, vitamins, and minerals
• Chili powder
• Garlic powder
• Onion powder
• Dried oregano
• Fine salt and black pepper
• Cinnamon – Don’t skip the pinch of cinnamon in this dry rub. It’s does something magical to the whole dish

For the Pineapple Salsa:

• Fresh pineapple
• Bell pepper – Any color will work but red looks extra pretty on the plate
• Red onion
• Jalapeño – Removing the seeds and membranes makes the pepper fairly mild so if you like salsa with a kick, feel free to keep the seeds and membranes.
• Fresh cilantro
• Lime juice
• Garlic
• Fine salt to taste

How to Make a Grilled Pork Tenderloin

1. Prepare the salsa by combining the pineapple, bell pepper, onion, jalapeño, cilantro, lime juice, garlic, and salt in a medium bowl. Toss to combine and set aside in the refrigerator until ready to serve to allow the flavors to meld. 
2. Preheat the grill to medium-high heat (425℉). 
3. Prepare the dry rub by combining the chili powder, garlic powder, oregano, salt, pepper, and cinnamon in a small bowl. 
4. Pat the pork tenderloin dry with paper towels then sprinkle all over with the rub. Allow to rest at room temperature for 15 minutes. 
5. Place tenderloin directly onto the grill grates over indirect heat and cook for 20-25 minutes, turning halfway through cooking time, or until a meat thermometer registers an internal temp of 145℉. Cooking time will vary depending on the thickness of the pork tenderloin you are using.  
6. Remove the tenderloin to a clean plate and loosely tent with aluminum foil or cover with a lid or bowl. Allow pork to rest for 10 minutes to allow the juices to redistribute throughout the meat before slicing.
7. To serve, slice tenderloin across the grain and serve with pineapple salsa. 
8. Store leftover tenderloin and salsa in separate airtight containers in the refrigerator for up to 3 days. 

How to Serve Grilled Pork Tenderloin

Naturally, you’ll want to serve this pork tenderloin with the incredibly delicious pineapple salsa. For additional sides, may we suggest:

• Steamed rice (try our Instant Pot Jasmine Rice or Instant Pot Brown Rice)
• Roasted potatoes, garlic roasted root vegetable fries, or oven baked sweet potato wedges
• Grilled, roasted or sautéed broccoli, broccolini, cabbage, green beans, asparagus
• Simple side salad or this Mexican-inspired coleslaw

Grilled Pork Tenderloin and Pineapple Salsa: FAQs

Can I prep this pork tenderloin recipe ahead?

This grilled pork tenderloin reheats well so it’s great for meal preps. If you want to prep only to the point of cooking, however, we recommend the following:

• Prepare the dry rub and store in an airtight container at room temperature for up to 1 month. The pork tenderloin can be rubbed, covered and refrigerated for up to 3 days before grilling.
• Prepare the Pineapple Salsa up to 2 days in advance. Refrigerate until ready to use. The salsa is delicious served with your favorite tortilla chips so doubling the salsa recipe wouldn’t be the worst decision you’ll ever make!

How long does a pork tenderloin take to grill?

Total cooking time will depend on the size of the pork tenderloin and your grill temperature. For a 1 – 1¼ pound tenderloin, you can expect it to be done after 25-30 minutes of grilling at 425℉. See next tip about using a thermometer to monitor the internal temperature of your pork to keep it from becoming overcooked.

How do you keep pork tenderloin from drying out on the grill?

Whole muscle cuts of pork – such as the tenderloin and pork chop – should be cooked to an internal temperature of 145℉. So many people overcook pork which leaves it white in the middle, dry, tasteless, and tough. Cooking it to 145℉ will leave it tender, juicy, and delicious. An instant read thermometer, meat thermometer or the temperature probe on your grill can tell you exactly when your grilled pork tenderloin is at the proper temperature.

Can this pork tenderloin recipe be made in the oven?

Absolutely! We know that not everyone has a grill but everyone should be able to enjoy this incredibly easy and delicious dish.

• To prepare in the oven: Preheat oven to 425℉. Place the pork tenderloin on a parchment paper-lined baking sheet. Rub the seasoning mix (dry rub) onto the tenderloin and allow it to rest at room temperature while the oven preheats. Place baking sheet in the oven and cook for 22-25 minutes or until a thermometer registers 145℉. Remove the baking sheet and loosely tent the tenderloin with aluminum foil or cover with a lid or bowl. Allow pork to rest for 10 minutes to allow the juices to redistribute throughout the meat before slicing. 

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