Recipes

Grilled Pork Loin with Fire-Roasted Pineapple Salsa

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Grilled Pork Loin with Fire-Roasted Pineapple Salsa

Grilled Pork Loin with Fire-Roasted Pineapple Salsa

amanda

Equipment

  • - Electric Grill with high-quality stainless steel cooking grates suitable for indoor use

  • - Indoor Smoker that mimics wood smoke flavors on meats and vegetables, adjustable temperature settings

  • - Electric Grill with high-quality stainless steel cooking grates suitable for preparing pork loin to perfection

Ingredients

  • 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

Instructions

1

Instruction 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.
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