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Grilled Pork Loin with Fire-Roasted Pineapple Salsa
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1 tablespoon | tomato paste |
1 tablespoon | mild or hot chili powder, (or achiote paste) |
1/2 cup | orange juice |
3 tablespoon | fresh lime juice |
1 tablespoon | olive oil |
1 pound | pork tenderloin, trimmed |
1 small | golden pineapple, (about 1 1/2 pounds), diced into 1-inch cubes |
1/2 cup | pineapple, (or orange) juice |
1 large | red bell pepper, cored, seeded and thinly sliced |
1/4 small | red onion, finely chopped |
1/4 cup | chopped fresh basil |
Vegetable oil cooking spray
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.
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