Pork Tenderloin With Pineapple Salsa Food

MARINATED PORK CHOP WITH PINEAPPLE SALSA

Steps:

• For the marinade:
• Blend all the ingredients in a large bowl. Place in a resealable plastic bag and add the pork chops. Marinate in the refrigerator for up to 3 hours.
• For the salsa:
• Mix all the salsa ingredients in a medium bowl. Taste for seasoning. Set aside for 10 minutes for flavors to meld.
• Preheat grill to medium heat.
• Remove chops from marinade. Grill for 5 minutes per side for a medium rare and 8 minutes for medium. Remove chops from grill and let rest 10 minutes before slicing. Spoon the salsa on top.

PORK TENDERLOIN WITH PINEAPPLE SALSA

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a shallow roasting pan with aluminum foil.
• Place pork in roasting pan. Combine 3 tablespoons brown sugar, mustard, and ginger in bowl; spread over pork.
• Bake in preheated oven until juices run clear and a meat thermometer reads 160 degrees F (71 degrees C), about 35 to 40 minutes. Let stand 10 minutes before slicing.
• Combine pineapple, peppers, green onions, cilantro, and 1 tablespoon brown sugar in a bowl. Serve with pork.

PORK TENDERLOIN WITH PINEAPPLE SALSA

Steps:

• Place pork on a greased rack in a foil-lined shallow roasting pan. Combine the brown sugar, mustard and ginger; spread over pork. Bake, uncovered, at 425° for 35-40 minutes or until a thermometer reads 160°. Let stand for 5-10 minutes before slicing., In a large bowl, combine salsa ingredients. Serve with pork.

PORK WITH PINEAPPLE SALSA

Steps:

• Drain pineapple, reserving 1/4 cup juice. Set aside 1 cup of pineapple (save remaining pineapple for another use). Place the pork on a rack in a shallow roasting pan. Combine 2 tablespoons brown sugar, mustard, paprika and ginger. Spread half over the pork. , Bake, uncovered at 450° for 15 minutes. Spread with remaining brown sugar mixture. Bake 15-20 minutes longer or until a thermometer reads 160°, Meanwhile, for salsa, in a small bowl, combine the red pepper, onions, pepper flakes if desired, remaining brown sugar, reserved pineapple and juice. Let pork stand for 5 minutes before slicing. Serve with salsa.

WHOLE30 PORK TENDERLOIN WITH PINEAPPLE SALSA

Steps:

• Combine all the seasoning for the spice rub in a bowl.
• Place the pork in a Ziploc bag or large bowl. Coat the pork with the olive oil and spice blend - rubbing the seasoning into the meat to evenly coat all sides. Place the pork on a greased baking dish in a single layer.
• Preheat the oven to 400 degrees.
• Once preheated, place the pork in the oven and cook for 25-30 minutes or until the internal temperature is 145 degrees. Remove and allow the meat to rest for 5 minutes.
• While the pork is cooking, dice the pineapple, onion, jalapeno, and cilantro. Place in a bowl with the remaining ingredients. Taste and season with salt and pepper as needed.
• Slice the pork and serve with the pineapple salsa.
• Enjoy!

GRILLED PORK TENDERLOIN RECIPE

Steps:

• In a medium-size bowl whisk together the oil, cumin, chili powder, red pepper flakes and salt until combined.
• Pour the marinade in a plastic zip bag and add the pork tenderloins. Close the bag and move everything around to ensure the pork is coated.
• Refrigerate for at least 30 minutes or overnight.
• Place the pork on a pre-heated grill (450° to 550°) and cook for 5-6 minutes per side or until dark grill marks are achieved and the desired internal temperature is achieved.
• Remove the pork from the grill and rest on a plate or cutting board for 3-5 minutes before slicing and serving alongside the pineapple salsa.

PINEAPPLE PORK TENDERLOIN

Steps:

• Prepare a 13x9 baking dish by spraying with cooking spray.
• Preheat oven to 350-degrees, or prepare an outdoor grill by heating to medium/high.
• Layer a few slices of pineapple on the bottom of the dish.
• Place the pork tenderloin pieces on top of the pineapple slices.
• Drizzle the teriyaki sauce evenly over the pork tenderloin.
• Season with salt and pepper.
• Lay the slices of onion over the seasoned pork tenderloin.
• Top with the remaining pineapple slices.
• Place in a preheated oven for 40 minutes, or until an instant-read meat thermometer reads 145-degrees. OR place on top of two bricks on an outdoor grill, cover, and cook until an instant-read meat thermometer reads 145-degrees.
• Once the pork reaches 145-degrees remove it and allow it to rest for 5 minutes before slicing.
• Slice and serve the pineapple pork tenderloin by spooning the pan juices over the top, if desired.

GRILLED PORK LOIN WITH FIRE-ROASTED PINEAPPLE SALSA

Steps:

• 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 160°F 18 to 20 minutes. Let pork rest 5 minutes before slicing. Spoon salsa over pork.

PORK TENDERLOIN WITH PINEAPPLE SALSA

Steps:

• In a ziplock bag add pineapple juice, smoked paprika, and kosher salt.
• Gently mix and add in pork tenderloin.
• Let marinade for about 30 minutes while you prepare the salsa.
• After your salsa has been prepared preheat the oven to 400 degrees F and heat 2 tablespoons olive oil in a large cast-iron or oven-safe skillet set over medium heat.
• Once the oil is shiny and hot add in pork tenderloin and throw away the remaining marinade.
• Quickly brown the tenderloin on all sides and add the tenderloin to the preheated oven.
• Roast in the oven until the internal temperature is 140 degrees F, about 20 minutes depending on size. (I keep a thermometer in the pork while cooking so I can easily check. If you don't have an oven-safe thermometer I would start checking on the pork at the 15-minute mark)
• Remove the pork from the oven and let it rest for about 7 minutes. T
• his will help the pork reach 145 degrees and will be perfectly cooked.
• Slice, top with pineapple salsa, and enjoy.
• In a medium-sized mixing bowl add pineapple, red onion, red bell pepper, cilantro, jalapeño pepper, and lime juice.
• Stir to combine, season with salt and keep cold in the refrigerator while you cook the pork.

SPICED PORK TENDERLOIN AND AVOCADO SALSA

Steps:

• Preheat oven to 400°F.
• Stir together salt, allspice, and cayenne. Pat pork dry and sprinkle spice rub all over pork, pressing to adhere.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown pork, 1 tenderloin at a time, on all sides, about 1 minute each. Transfer as browned to a large roasting pan and arrange 2 inches apart.
• Roast in middle of oven until an instant-read thermometer inserted diagonally 2 inches into center of each tenderloin registers 155°F, 20 to 25 minutes. Let pork stand 5 minutes before slicing.

TERIYAKI GRILLED PORK TENDERLOIN WITH PINEAPPLE

Steps:

• In a small saucepan over medium-high heat, stir together soy sauce, honey, brown sugar, sesame oil, rice vinegar, garlic, and ginger. Bring to a boil.
• In a small bowl, whisk together water and cornstarch. While whisking the soy sauce mixture, slowly pour cornstarch mixture into soy sauce mixture. Turn heat down to medium to medium-low and simmer until thickened, about 5 minutes or so. Let teriyaki sauce cool to room temperature.
• Reserve 1/3 cup of the teriyaki sauce.
• Place remaining teriyaki sauce in a small rimmed pan or low, wide bowl. Pat pork dry and add it to the teriyaki, turning to completely coat. Cover and refrigerate for 1 to 2 hours.
• Remove pork from refrigerator and then heat grill to high heat, or 550° F. Make sure grates are scrubbed clean and then oiled. (To oil the grates, add some canola oil to a small bowl. Then fold a heavy paper towel a few times to make a smaller square. With tongs, grasp the folded paper towel and dip it into the oil until the paper towel is drenched. Then run the paper towel over the grates, repeating until all grill grates are thoroughly oiled.)
• Remove pork from teriyaki sauce (then discard the sauce in the pan), drain briefly, but do not scrape off solids. Place pork onto hot oiled grates and cover grill. Sear, without moving, for 4 minutes.
• Brush top of pork generously with reserved teriyaki, flip over and sear opposite side for another 4 minutes, without moving.
• Reduce grill heat to medium-high, between 475° F and 500° F. Brush again with reserved teriyaki, flip tenderloin back to first side, and cook for 6 minutes.
• Brush with reserved teriyaki, flip pork over once more, and cook for another 6 minutes.
• Check internal temperature of pork with an instant read meat thermometer, placing it into the thickest part of the tenderloin. Cooking time will vary depending on size and thickness of the pork, so it's important to monitor the temperature while grilling. When temperature reads 145° F (medium-rare) to 160° F (well), remove pork from heat. Let rest for 3 minutes. The pork will continue to cook while resting, even after being removed from the grill.
• Cut pork into 1/2" to 3/4" slices and place on a platter. Serve with fresh pineapple salsa.

PORK TENDERLOIN WITH FRESH PINEAPPLE SALSA

Steps:

• Preheat oven to 450 degrees F, then put the pork tenderloin in a roasting pan.
• In a small bowl, combine 2 tablespoons of the brown sugar with the Dijon mustard, paprika & ginger, then spread HALF of this mixture over the pork tenderloin, before baking uncovered for 15 minutes.
• When the 15 minutes are up, spread the pork with the remaining brown sugar mixture & bake 15 to 20 minutes longer, or until a meat thermometer reads 145 degrees F, but if you're a traditionalist, you'll want the thermometer to read 160 degrees F!
• Meanwhile, for the salsa, in a small mixing bowl, combine the bell pepper & onion with the last tablespoon of brown sugar, along with the cup of diced pineapple & pineapple juice.
• When the pork comes out of the oven, let it stand briefly before slicing the meat & serving it with a generous portion of salsa.

COFFEE-RUBBED GRILLED PORK TENDERLOIN TACOS WITH PINEAPPLE CUCUMBER SALSA

Steps:

• For the pork tenderloin tacos: Preheat an outdoor grill to high heat on one side and medium-low heat on the other. Mix to combine the brown sugar, chili powder, coffee grounds, garlic powder, onion powder, paprika, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper in a small bowl. Brush the pork tenderloins all over with the oil, then sprinkle over the dry rub on all sides.
• Grill the pork on the high-heat side until it is nicely charred on all sides, 8 to 10 minutes. Move the pork to the medium-low heat side of the grill for indirect grilling. Cover the grill and continue grilling until an instant-read thermometer inserted into the center of the tenderloin registers 150 degrees F, 10 to 12 minutes longer. Remove from the grill and tent loosely with aluminum foil. Let the pork rest for 10 minutes. Thinly slice for tacos.
• To warm the tortillas, heat the tortillas on the grill over low heat, turning once to brown them up a bit. Wrap them in foil to keep them warm until it's time to eat.
• For the pineapple cucumber salsa: Stir to combine the pineapple, cucumber, jalapeno, lime juice, onion, cilantro, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a large bowl.
• For the assembly: To build each taco, place some pork onto a tortilla. Top with some shredded cabbage, pineapple cucumber salsa, sour cream and cilantro. Serve with lime wedges.

PINEAPPLE PORK TENDERLOIN

Steps:

• Trim the tenderloin.
• Place tenderloin in crockpot.
• Season with salt and pepper.
• Combine 8 oz of pineapple, 1/4 cup of the pineapple juice, brown sugar, soy sauce, garlic, and basil.
• Pour over tenderloin.
• Cover and cook on low for six hours.
• Remove the pineapple (as it will be well on its way to brown and dried) and top the roast with the remaining 8 oz of pineapple and green peppers.
• Cook on low for another two hours.
• Remove the roast, green pepper and pineapple, and drain the juice into a saucepan.
• Return the roast, peppers and pineapple to the crockpot.
• Skim as much fat as possible from the reserve liquid, and add water until there's 1 1/2 cups.
• Stir the cornstarch into the remaining 1/2 cup of pineapple juice.
• Add this mixture to the reserve liquid and cook until thickened.
• Pour over roast.
• Serve with rice or noodles.

GRILLED PORK TENDERLOIN WITH PINEAPPLE SALSA

Steps:

• Preheat the grill to medium-high heat.
• Combine the ingredients for the homemade jerk rub in a small bowl.
• Remove pork tenderloin from packages and pat dry with a paper towel.
• Rub the pork evenly with the spice mixture patting the rub to adhere to the pork.
• Place the seasoned pork on the grill and cover.
• After 8-10 minutes, flip the pork tenderloin and then continue to grill for an additional 8-10 minutes, or until the internal temperature is between 140-145 degrees.
• Once the pork reaches the desired temperature, remove from grill and tent with foil for 10 minutes.
• After the pork rests, slice and serve with the salsa.
• While the pork is cooking combine the pineapple with onion, cilantro peppers, onions, cilantro, salt, and lime juice.

PORK TENDERLOIN WITH PICKAPEPPA GLAZE

Steps:

• Preheat oven to 400°. Cover a sheet pan with foil.
• Mix Pickapeppa and chutney together. Brush all over each tenderloin. Quickly sear each tenderloin in a skillet over medium high heat, and place on the sheet pan.
• Roast for 20 minutes--basting once more about halfway through--or until a meat thermometer registers 140°. Remove from the pan and tent with foil for at least 5 minutes. Slice and serve with more Pickapeppa and pineapple salsa.

JERK PORK TENDERLOIN TACOS WITH PINEAPPLE SALSA

Steps:

• Add the red onion, jalapeño, garlic, soy sauce, and vinegar to a food processor. Blend until smooth.
• Place the pork tenderloins in a large bowl and pat dry with a paper towel before coating with the olive oil. Add the jerk seasoning and use a rubber spatula to evenly coat the pork tenderloins.
• Set a pressure cooker's sauté function to HI and let the pot fully heat up before adding the pork tenderloins. Cook for 2 minutes, untouched, before flipping and cooking and additional 2 minutes. Turn off the sauté function.
• Add the jerk sauce from the food processor to the pot in an even layer. Seal and pressure cook on HI for 12-14 minutes with quick release pressure.
• Once the pork is cooked, transfer to a bowl to shred with forks or meat claws. (You can also shred in a stand mixer with a paddle attachment.)
• Add the shredded pork back to the sauce in the pot, stirring everything together. (Optional for the Ninja Foodi: Broil for 10-12 minutes for crispy edges.) Serve with pineapple salsa and warm tortillas.

LOW-FAT GRILLED PORK TENDERLOIN WITH PINEAPPLE SALSA RECIPE

Steps:

• Preheat the grill. Combine the mustard, honey, chili powder, and a good sprinkle of salt and pepper, and rub all over the pork. Place the pork and pineapple slices on the grill. Grill the pineapple for 2 to 3 minutes per side, until lightly charred and softened. Grill the tenderloin, turning once or twice, for about 10 minutes, until lightly charred and firm (but yielding) to the touch (an internal thermometer should read no more than 160°F). Let the pork rest for at least 5 minutes. While the pork rests, chop the pineapple into bite-size pieces. Combine with the onion, jalapeño, cilantro, and lime juice. Season with a bit of salt and pepper. Slice the pork and serve with the salsa.

JERK PORK TENDERLOIN WITH PINEAPPLE SALSA RECIPE

Steps:

• In a food processor, combine 3 tablespoons of oil with all remaining ingredients except the pork. Puree until smooth. Transfer the marinade to a large resealable plastic bag. Add the pork tenderloins, turning to coat. Seal and refrigerate for 4-8 hours.
• Preheat the grill to moderately low heat. Remove the pork from the marinade and brush with 1 tablespoon of oil and season with salt. Cook on grill turning occasionally until instant-read thermometer registers 135º, about 20 minutes. Transfer to a cutting board and let rest for 10 minutes. Slice and serve with salsa.
• SALSA:
• In a bowl, combine onion and lime juice and let stand for 10 minutes. Add the remaining ingredients and toss well.

ROASTED PORK TENDERLOIN WITH PINEAPPLE AVOCADO SALSA

Steps:

• Preheat oven to 400°F. Brush roasting pan with 1 tablespoon olive oil.
• Mix minced garlic with remaining 1 tablespoon olive oil, brush all over the pork tenderloin. Sprinkle salt over pork tenderloin.
• Place in oven and roast 20 - 25 minutes until an instant-read thermometer inserted into the center registers 155°F.
• Remove from oven. Rest 5 - 8 minutes before slicing. Spoon Pineapple Avocado Salsa over the tenderloin to serve. Or serve the Pineapple Avocado salsa alongside.
• While the pork tenderloin is roasting, chop all ingredients, placing into a mixing bowl.
• Toss together, season with salt to taste.
• Place sliced pork tenderloin on a serving platter. Spoon Pineapple Avocado Salsa over the tenderloin and serve.

JERK PORK TENDERLOIN WITH CHAYOTE BLACK BEANS, PINEAPPLE SALSA AND FRIED PLANTAINS

Steps:

• In a spice grinder, mix black peppercorns, allspice, coriander seeds, and cloves until finely ground.
• In a food processor mix olive oil, ginger, scallions, garlic, and thyme, scotch bonnet pepper, brown sugar, soy sauce, cinnamon, salt and nutmeg. Add spice mixture and blend until mixture resembles a thick paste
• Rub pork with jerk paste, making to sure to cover completely. Let marinate 1-2 hours at room temperature, or refrigerate overnight.
• Preheat outdoor grill and lightly oil. Season pork with salt
• Grill pork tenderloin on open BBQ, rotating frequently until lightly charred and cooked through, 15-20 minutes. Let rest 5 minutes before slicing.
• In a medium skillet, melt butter over medium heat. Add garlic and sauté gently.
• Add chayote and bay leaf and cook slowly, over medium heat 5-8 minutes, or until slightly softened.
• Add black beans and mix to combine. Season with salt and pepper.
• In a large bowl, toss together all ingredients. Season to taste with salt.
• In a large skillet, heat oil over medium high heat.
• Place sliced plantains in oil and fry for 2-3 minutes per side or until lightly browned.
• Drain on paper towel.

CARAMELIZED PORK TENDERLOIN WITH MANGO PINEAPPLE SALSA

Steps:

• In a large pan, over medium heat, add the oil and let heat for 1 minute.
• Once the oil is hot, add the red onions, garlic, and jalapeno pepper.
• Saute vegetables until onions are almost translucent, about 2 minutes.
• Increase the heat to Medium-High, and add the pork strips, the fish sauce, and the strong coffee (if using).
• Saute until the pork is no longer pink, about 3 minutes.
• Turn heat to high and add the sugar and the water, stir and let the pork caramelize without stirring for one minute.
• Give the mixture a stir, let caramelize again.
• Repeat until liquid has reduced and pork is a golden brown.
• Toss everything together in a medium bowl.
• Warm the tortillas in a pan with a touch of oil or a tortilla warmer.
• Divide the caramelized pork between 6 to8 tortillas and top with the fresh pineapple salsa and crumbles of feta cheese.
• Serve with lime wedge.