Grilled Pork Tenderloin with Grilled Pineapple–Red Onion Salsa | America's Test Kitchen

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