Grilled Pork Loin with Fire-Roasted Pineapple Salsa

Name: Grilled Pork Loin with Fire-Roasted Pineapple Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 Tbsp mild or hot chili powder (or achiote paste); 59 milliliters chopped fresh basil; 454 grams pork tenderloin, trimmed; 3 Tbsps fresh lime juice; 1 Tbsp olive oil; 118 milliliters orange juice; 680 grams small golden pineapple (about , diced into 1-inch cubes; 118 milliliters pineapple (or orange) juice; 1 large red bell pepper, cored, seeded and thinly sliced; 0 smalls red onion, finely chopped; 1 Tbsp tomato paste

Grilled Pork Loin with Fire-Roasted Pineapple Salsa might be just the Mexican recipe you are searching for. This gluten free, dairy free, and primal recipe serves 4. One serving contains 294 calories, 26g of protein, and 7g of fat. It can be enjoyed any time, but it is especially good for The Fourth Of July. A mixture of lime juice, bell pepper, golden pineapple, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It works well as a main course.

Instructions

Mix tomato paste with chili powder.

Ingredients you will need

Chili Powder

Tomato Paste

Combine with orange juice, lime juice and oil in a double resealable bag.

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Orange Juice

Lime Juice

Cooking Oil

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.

Ingredients you will need

Pineapple

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Frying Pan

Add pineapple juice and stir 1 minute, scraping up brown bits from pan.

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Pineapple Juice

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Frying Pan

Remove pineapple from heat.

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Pineapple

Combine in a bowl with pepper, onion and basil.

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Pepper

Basil

Onion

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Bowl

Heat a grill or grill pan over high. Coat with cooking spray.

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Cooking Spray

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Grill Pan

Grill

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.

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Marinade

Pork

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Grill

Let pork rest 5 minutes before slicing. Spoon salsa over pork.

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Salsa

Pork

See Nutrition Data's analysis of this recipe ›

Bon Appétit

Equipment

Ingredients

Servings:

1Tbsp

mild or hot chili powder (or achiote paste)59milliliters

chopped fresh basil 454grams

pork tenderloin, trimmed 3Tbsps

fresh lime juice 1Tbsp

olive oil 118milliliters

orange juice 680grams

small golden pineapple (about , diced into 1-inch cubes 118milliliters

pineapple (or orange) juice 1large

red bell pepper, cored, seeded and thinly sliced 0smalls

red onion, finely chopped 1Tbsp

tomato paste

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Stoltz Organic Pinot Noir. It has 5 out of 5 stars and a bottle costs about 26 dollars.