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Adobo-Marinated Pork Tenderloin with
Grilled-Pineapple Salsa



Spring Entertaining Stonewall Kitchen, LLC

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barrier, makes friends among civilized people, and warms the heart."
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Pineapples, Sunshine Coast, Queensland, Australia
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Wall, David
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La Belle Cuisine


Adobo-Marinated Pork Tenderloin with
Grilled-Pineapple Salsa

Cooking Light Archives
Yield: 8 servings

Best of Cooking Light

1 cup fresh lime juice (about 8 limes)
2 teaspoons black pepper
2 teaspoons dried oregano
2 teaspoons ground cumin
1 1/2 teaspoons salt
6 garlic cloves, crushed
2 pounds pork tenderloin
1 1/2 teaspoons olive oil
Cooking spray
1/4 cup coarsely chopped fresh cilantro
2 tablespoons finely chopped green onions

Combine first 6 ingredients in a 2-quart baking dish. Trim fat from
pork. Place pork in dish, turning to coat; cover and marinate in
refrigerator 1 hour, turning pork occasionally.
Remove pork from dish; discard marinade. Brush with oil. Insert a
meat thermometer into thickest portion of pork. Place on a grill rack
coated with cooking spray; grill 25 minutes or until the thermometer
registers 160 degrees F (slightly pink). Cut into 1/4-inch-thick slices.
Sprinkle with cilantro and green onions.
Serve with Grilled-Pineapple Salsa.

Grilled-Pineapple Salsa
5 (1-inch) slices fresh pineapple
1 red bell pepper
1 yellow bell pepper
Cooking spray
1/2 cup finely chopped red onion
1/2 cup chopped fresh cilantro
3 tablespoons fresh lime juice
1 tablespoon brown sugar
1 1/2 teaspoons minced crystallized ginger
2 jalapeno peppers, seeded and minced
1 drained canned chipotle chile in
adobo sauce, minced

Preheat grill.
Place first 3 ingredients on a grill rack coated with cooking spray;
grill 3 minutes on each side. Discard stems and seeds from bell
peppers; dice pineapple and bell peppers. Combine pineapple, bell
pepper, onion, and remaining ingredients; toss gently.

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