Grilled Pork Tenderloin with Pineapple Salsa
Excellent served over our Coconut Rice.
Ingredients
- 2 (1-lb.) pork tenderloins
MARINADE:
- 2 1/2 c. ginger ale
- 2 T. brown sugar
- 2 T. soy sauce
- 1 T. kosher salt
- 1 T. chili powder
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 2 T. canola oil
PINEAPPLE SALSA:
- 2 c. chopped fresh pineapple
- 1/4 c. red onion minced
- 1/4 c. cilantro minced
- 1 jalapeño seeded and minced
- 1 T. lime juice
- salt and pepper
Instructions
- MARINADE: In a glass bowl, whisk ginger ale, brown sugar, soy sauce, salt, chili powder, onion powder, and garlic powder. Place pork tenderloins in a gallon size sealable plastic bag and pour ginger ale mixture into the bag. Seal and refrigerate 3 hours or up to 12 hours.
- Preheat a grill to medium high. Remove pork from bags and discard marinade. Pat pork dry with a paper towel. Brush tenderloins with canola oil. Grill about 10 to 15 minutes total, turning occasionally. Remove from grill and cover with aluminum foil. Let rest for 10 minutes.
- PINEAPPLE SALSA: In the meantime, make the salsa by combining all ingredients and seasoning with salt and pepper. Serve pork sliced with pineapple salsa.
Speak Your Mind