Servings: Serves 4
Ingredients
- 1 – 1 ¼ lb. pork tenderloin
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
- 1 pinch cinnamon
For the Pineapple Salsa:
- 1 cup diced fresh pineapple
- ½ cup diced red bell pepper (about ½ medium)
- ½ cup diced red onion (about ½ small)
- ½ – 1 small jalapeño, seeds and membranes removed, finely chopped
- ¼ cup fresh cilantro, chopped
- 2 tablespoons lime juice (1 medium)
- 1 garlic clove, minced or grated
- Fine salt to taste
Instructions
- 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.
- Preheat the grill to medium-high heat (425℉).
- Prepare the rub by combining the chili powder, garlic powder, oregano, salt, pepper, and cinnamon in a small bowl.
- Pat the pork tenderloin dry with paper towels then sprinkle all over with the rub. Allow to rest at room temperature for 15 minutes.
- Place tenderloin directly onto the grill grates over indirect heat and cook for 22-25 minutes, turning halfway through cooking time, or until an instant read thermometer registers 145℉. Cooking time will vary depending on the thickness of the pork tenderloin you are using.
- Remove the tenderloin to a clean plate and loosely tent with foil or cover with a bowl. Allow pork to rest for 10 minutes to allow the juices to redistribute throughout the meat.
- To serve, slice tenderloin across the grain and serve with pineapple salsa.
- Store leftover tenderloin and salsa in separate airtight containers in the refrigerator for up to 3 days.
Notes
- 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.
Nutrition Information
- Serving Size: ¼ recipe
- Calories: 185
- Fat: 3 g
- (Sat Fat: 1 g)
- Sodium: 415 mg
- Carbohydrate: 12 g
- (Fiber: 2 g
- Sugar: 7 g)
- Protein: 28 g