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Grilled Caribbean Pork with Pineapple Salsa
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Prep Time:
20 minutes
Total Time:
9 hours
Spicy jalapeno fruit salsa enhances grilled pork tenderloin.
Ingredients:
  • 2 tablespoons packed brown sugar
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground allspice
  • 1 teaspoon crushed red pepper flakes
  • 1 cup orange juice
  • 3 tablespoons fresh lime juice
  • 3 large cloves garlic, finely chopped (1 1/2 teaspoons)
  • 3 pork tenderloins (3/4 lb each), trimmed of fat
  • 2 cups chopped fresh pineapple
  • 1/4 cup chopped red bell pepper
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon packed brown sugar
  • 1 tablespoon fresh lime juice
  • 2 teaspoons ground cumin
  • 3 jalapeño chiles, seeded, chopped (about 3 tablespoons)
  • 1 tablespoon olive oil
Instructions:
  • Combine marinade ingredients in a large resealable plastic bag. Add pork tenderloins, seal the bag, and ensure the meat is coated with the marinade. Refrigerate for at least 8 hours or overnight, flipping the bag occasionally.
  • Preheat grill for indirect cooking according to manufacturer's instructions. Remove pork from marinade and discard marinade. Place pork on grill over medium heat, cover, and cook for 5 minutes. Flip the pork and cook for another 5 minutes.
  • For indirect cooking, transfer the partially cooked pork to the cooler side of a two-burner gas grill or place it over a drip pan on a charcoal grill. If using a one-burner gas grill, cook over low heat. Cover the grill and cook for an additional 25 to 30 minutes or until the pork has a slight pink blush in the center and a meat thermometer inserted in the center reads 160°F.
  • Mix all salsa ingredients in a medium bowl, then stir in the oil.
  • Rest the succulent pork on a cutting board for 5 minutes to seal in the juices. Slice diagonally and serve alongside vibrant salsa for a truly delightful meal.

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