Grilled Pork Tenderloin with Grilled Pineapple–Red Onion Salsa
For a rich crust and tender, juicy meat, we explored the highs and lows of grilling.
Keywords
- Grilling & Barbecue
- Pork
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Cooking tools:
- Grill
- Chimney starter
- Grill cooking grate
- Mixing bowl
- Plate
- Baking sheet
- Instant-read thermometer
- Pastry brush
- Carving board
- Aluminum foil
- Food processor
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Tongs
- Kitchen shears
- Paper towel
Ingredients
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons sugar
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chipotle chile powder
- 24 - 32 ounces pork tenderloins (2 loins, 12- to 16-ounces each), trimmed
- 1/2 pineapple, peeled, cored, and cut lengthwise into 6 wedges
- 1 red onion, cut into 8 wedges through root end
- 4 teaspoons extra-virgin olive oil
- 1/2 cup minced fresh cilantro
- 1 serrano chile, stemmed, seeded, and minced
- 2 tablespoons lime juice, plus extra for seasoning
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