Sweet & Spicy Grilled Pork Tenderloin with Pineapple Salsa
Fire up the grill for a tropical twist on dinner! This tender pork tenderloin features a smoky rub and a homemade pineapple salsa that packs a refreshing, citrusy punch.
Prep Time:
20 Mins
Cook Time:
25 Mins
This recipe is a masterclass in balancing savory, smoky, and sweet. Since pork tenderloin is a very lean cut, the key is high heat and a precise pull temperature to keep it juicy.
Pro Tip:
Don’t overcook! Many people still think pork needs to be cooked to 160°F. Modern USDA guidelines confirm that 145°F with a rest is perfectly safe and results in meat that is slightly pink, incredibly tender, and not at all dry.
For the Pineapple Salsa
- 2 Cups - Fresh Pineapple (diced small)
- 1/4 Cup - Red Onion (finely diced)
- 1 - Jalapeño (seeded and minced for mild heat)
- 1/4 Cup - Fresh Cilantro (chopped)
- 1 - Lime (juiced)
- Pinch of salt
For the Pork
- 2 - Pork Tenderloins (approx. 1 lb each)
- 2 tbsp - Olive Oil (to help the rub stick)
For the Rub
- 1 tsp - salt
- 1 tsp - black pepper
- 1 tsp - garlic powder
- 1 tsp - smoked paprika
- 1/2 tsp - smoked paprikacumin
Prep The Pork:
Step 1
Remove the "silverskin" (the tough white membrane) from the tenderloins if your butcher hasn't already. Pat the meat dry with paper towels. Coat with olive oil and apply the dry rub generously on all sides.
Make the Salsa:
Step 2
In a small bowl, combine the diced pineapple, red onion, jalapeño, cilantro, and lime juice. Stir well and set aside in the fridge. Letting the flavors marry for 15–20 minutes makes a huge difference.
Grill to Perfection:
Step 3
Preheat your grill to medium-high heat (400°F–450°F). Place the tenderloins directly over the heat. Grill for 12–15 minutes, turning every 3–4 minutes to ensure an even char on all sides.Step 4
Using your thermometer, check the thickest part of the meat. Pull the pork off the grill as soon as it hits 140°F–145°F.Step 5
Transfer the pork to a clean cutting board and let it rest for 5–10 minutes. The internal temp will "carry over" to a perfect 145°F while the juices redistribute. Slice into 1-inch medallions and top generously with the chilled pineapple salsa.
