This month’s featured ingredient over at Seasonal Potluck is pineapple. While searching for recipes, I’ve realized that pineapple has been a severely underused ingredient on my blog! Unlike, my Seasonal Potluck partner Betsy, I haven’t been quite the avid user of pineapple. However, I have already made three pineapple recipes for posting this month and they all turned out wonderfully! Stayed tuned – you won’t want to miss any of them.
This dish was very easy, and quick enough to whip up for a weeknight dinner. This salsa would also be great on fish or chicken. So if you have leftovers, you know where to use them! Be sure to stopy by the Seasonal Potluck pineapple page for more pineapple recipes and to share your own!
Grilled Pork Loin with Fire-Roasted Pineapple Salsa, adapted from Epicurious
- 1 tablespoon tomato paste
- 1 tablespoon mild or hot chili powder
- 1/2 cup orange juice
- 3 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1 1/2 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
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 140°F, 18 to 20 minutes. Let pork rest 5 minutes before slicing. Spoon salsa over pork and serve.