1 red bell pepper, cored, seeded, and thinly sliced
1/4 small red onion, finely chopped
1/4 cup basil, chopped
Cooking spray
Instructions
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 degrees, 18 to 20 minutes. Let pork rest 5 minutes before slicing. Spoon salsa over pork.
Originally Submitted
8/19/2013
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