Grilled Pork with Tropical Pineapple Salsa

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Grilled Pork with Tropical Pineapple Salsa

Grilled Pork with Tropical Pineapple Salsa
1 Raley's pork tenderloin, about 1½ lb.
1/2 cup frozen pineapple juice concentrate, thawed
1/4 cup fresh lime juice
1/4 cup minced green onion
1 tbsp. extra virgin olive oil

1½ cups chopped fresh pineapple
1/3 cup minced red onion
1/3 cup chopped green bell pepper
1/3 cup chopped red bell pepper
1 tbsp. fresh lime juice
1 tbsp. chopped fresh cilantro

Prep: 25 minutes, Marinate: several hours or overnight
Cook: 35 to 45 minutes, Serves: 6

1. Rinse pork and pat dry; place in a large resealable plastic bag. Add pineapple juice concentrate, lime juice, green onion and olive oil to bag, turning several times to coat meat. Refrigerate several hours or overnight.

2. Meanwhile, combine salsa ingredients in a medium bowl; cover and refrigerate until ready to serve.

3. Grill meat over medium-low heat for 35 to 45 minutes, turning and basting with marinade frequently, until pork is cooked to an internal temperature of 145°F. Cut meat into 1/4-inch thick slices and serve with salsa.

Nutritional Information:
270 calories, 25 g protein, 6 g fat, 29 g carbohydrate, 2 g fiber, 5 mg cholesterol, 69 mg sodium


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Easy to make and tastes really good. My entire family liked it. I used chops instead.

Comment Number: 527