Grilled Pork Loin with Fire-Roasted Pineapple Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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.
2. Nutrional analysis per serving: 325 calories, 10.2 g fat (2.7 g saturated), 33.8 g carbs, 4.2 g fiber, 26.8 g proteinSee Nutrition Data's analysis of this recipe › Nutritional analysis provided by Bon Appétit
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