Grilled Pork Loin with Fire-Roasted Pineapple Salsa

Name: Grilled Pork Loin with Fire-Roasted Pineapple Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 tablespoon tomato paste; 1 tablespoon mild or hot chili powder (or achiote paste); ½ cup orange juice; 3 tablespoon fresh lime juice; 1 tablespoon olive oil; 1 pound pork tenderloin, trimmed; 1 whole small golden pineapple (about 1 1/2 pounds), diced into 1-inch cubes; ½ cup pineapple (or orange) juice; 1 whole large red bell pepper, cored, seeded and thinly sliced; ¼ whole small red onion, finely chopped; ¼ cup chopped fresh basil; 1 spray Vegetable oil cooking spray

Juicy pork tenderloin marinated in citrus and chili, grilled to perfection and topped with a fresh, fire-roasted pineapple salsa. The combination of sweet, spicy and tangy flavors makes this a perfect summer grilling dish.

4 servings

4 hr

Published October 4, 2025

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Ingredients

•1 tablespoon tomato paste
•1 tablespoon mild or hot chili powder (or achiote paste)
•½ cup orange juice
•3 tablespoon fresh lime juice
•1 tablespoon olive oil
•1 pound pork tenderloin, trimmed
•1 whole small golden pineapple (about 1 1/2 pounds), diced into 1-inch cubes
•½ cup pineapple (or orange) juice
•1 whole large red bell pepper, cored, seeded and thinly sliced
•¼ whole small red onion, finely chopped
•¼ cup chopped fresh basil
•1 spray Vegetable oil cooking spray

Cooking Instructions

1.
Mix tomato paste with chili powder. Combine with orange juice, lime juice and oil in a double resealable bag. Add tenderloin and marinate at least 3 hours. Heat a large pan over high heat to the smoking point, 3 to 4 minutes. Brown pineapple 4 to 5 minutes, stirring occasionally. Add pineapple juice and stir 1 minute, scraping up brown bits from pan. Remove pineapple from heat. Combine in a bowl with pepper, onion and basil. Heat a grill or grill pan over high. Coat with cooking spray. Remove pork from marinade; place on grill. (Discard excess marinade.) Reduce heat to medium; cook, turning occasionally, until pork is no longer pink and internal temperature is 160°F 18 to 20 minutes. Let pork rest 5 minutes before slicing. Spoon salsa over pork.
240 min

Ingredients

•1 tablespoon tomato paste

•1 tablespoon mild or hot chili powder (or achiote paste)

•½ cup orange juice

•3 tablespoon fresh lime juice

•1 tablespoon olive oil

•1 pound pork tenderloin, trimmed

•1 whole small golden pineapple (about 1 1/2 pounds), diced into 1-inch cubes

•½ cup pineapple (or orange) juice

•1 whole large red bell pepper, cored, seeded and thinly sliced

•¼ whole small red onion, finely chopped

•¼ cup chopped fresh basil

•1 spray Vegetable oil cooking spray

Cooking Instructions

Mix tomato paste with chili powder. Combine with orange juice, lime juice and oil in a double resealable bag. Add tenderloin and marinate at least 3 hours. Heat a large pan over high heat to the smoking point, 3 to 4 minutes. Brown pineapple 4 to 5 minutes, stirring occasionally. Add pineapple juice and stir 1 minute, scraping up brown bits from pan. Remove pineapple from heat. Combine in a bowl with pepper, onion and basil. Heat a grill or grill pan over high. Coat with cooking spray. Remove pork from marinade; place on grill. (Discard excess marinade.) Reduce heat to medium; cook, turning occasionally, until pork is no longer pink and internal temperature is 160°F 18 to 20 minutes. Let pork rest 5 minutes before slicing. Spoon salsa over pork.

240 min