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Grilled Pork Tenderloin with Pineapple Salsa

Excellent served over our Coconut Rice.
Course: Entrée
Cuisine: American

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.