– Originally posted July 4, 2012.As The Rantings of an Amateur Chef has been going since February of 2012, there are quite a few readers that have joined along the way. In an effort to bring back some great recipes that they may have missed, I will dedicate Sundays to re-posting a favorite that is at least two years old. I hope you enjoy! – The Ranting Chef
Several weekends ago we hosted some relatives and I decided to make a couple of pork loins on the grill and serve them with some pineapple salsa. I prepped my ingredients in advance and had the pork loins marinating when I set off to grill.
I fired up the grill, let it warm up and then put the pork on it. After socializing for about ten minutes, I went out and the pork hadn’t cooked very much. Uh-oh. No heat. Uh-oh. Sunday evening. Big uh-oh. What is an amateur chef to do that has to get a blog post out of this meal or his kids go without shoes….put them under the broiler. (the pork tenderloins…not the kids)
The broiler really does not get its due as a grilling alternative. It is really an upside down electric grill. While you don’t get the flame kissed look, it does an admirable job in a pinch.
The pork came out great, the day was saved, and my kids won’t have to go barefoot throughout the summer.
(yes Mom, I’m kidding)
There is nothing like the combination of pork and pineapple. They really go together.
The ingredient list is large, but common enough items. I used a pork loin and sliced it in half in place of two tenderloins.
Luckily they got some color on the grill first.
Make sure it rests first. Then slice.
Grilled Pork Tenderloins with Grilled Pineapple Salsa
25 min | Cook Time: 35 min | Servings: 4 servings | Difficulty: Intermediate
2 (1-pound) pork tenderloins, trimmed of fat and silver skin
6 tablespoons olive oil
1 tablespoon ground chipotle chili powder
2 teaspoons salt, plus a pinch
1 teaspoon freshly ground black pepper
1 teaspoon dried Mexican oregano, crumbled
1 1/2 tablespoons minced garlic
3 tablespoons fresh lime juice
1 pineapple, peeled and cut crosswise into 1/2-inch slices
1/4 cup finely chopped red onion
2 jalapeno peppers, seeded and minced
2 tablespoons minced red bell pepper
1 tablespoon finely chopped fresh cilantro leaves
Fresh cilantro sprigs, for garnishing
Cilantro Oil, for drizzling, recipe follows
1/4 cup fresh cilantro leaves
2 tablespoons fresh mint leaves
1/2 cup extra-virgin olive oil
Preheat a grill to high.
Rub the pork tenderloins all over with 3 tablespoons of the olive oil, then sprinkle evenly with the chipotle chili powder, 2 teaspoons of the salt, the pepper, and the oregano. Rub the tenderloins well with the garlic and drizzle the lime juice over all. Allow the tenderloins to sit, refrigerated, for 45 minutes before cooking.
Brush the pineapple slices lightly with 1 tablespoon of the olive oil, then place the pineapple slices on the grill and cook, turning occasionally, until softened slightly and nicely marked by the grill, 2 to 3 minutes per side. Remove from the grill and allow to cool to room temperature. Dice the pineapple slices (discard the tough core portions) and place in a medium non-reactive bowl. Add the red onion, remaining 2 tablespoons of lime juice, remaining 2 tablespoons of olive oil, remaining pinch of salt, jalapeno peppers, red bell pepper, and chopped cilantro and stir to combine. Set aside while you grill the pork.
Place the tenderloins on the hottest part of the grill and cook, turning occasionally, until well browned on all sides, about 10 minutes. Reduce the grill temperature to low and continue to cook, turning occasionally, until a thermometer inserted into the center registers 145 degrees F. Remove the tenderloins from the grill and allow to sit, loosely covered, for 5 to 10 minutes before serving.
Slice the tenderloins on the diagonal and serve with the grilled pineapple salsa and fresh cilantro sprigs. Drizzle with Cilantro Oil.