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Prep 25min
Total25min
Servings2
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Ingredients
1/2
teaspoon finely chopped gingerroot or 1/4 teaspoon ground ginger
1/2
teaspoon salt
1/4
teaspoon ground cumin
1/2
lb pork tenderloin
1
kiwifruit, peeled, chopped
1
slice (1/2-inch-thick) pineapple, rind removed, cut into 1/2-inch pieces
1
tablespoon orange marmalade
1
teaspoon finely chopped jalapeño chile
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Steps
1
Heat gas or charcoal grill. In small bowl, mix gingerroot, salt and cumin. Rub pork with ginger mixture.
2
Cover and grill pork over medium heat 15 to 20 minutes, turning occasionally, until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F.
3
Meanwhile, in small bowl, stir remaining ingredients until marmalade is completely mixed in.
4
Cut pork into thin slices. Serve pineapple salsa with pork.
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You may have to ask the butcher to cut a 1/2-pound piece from a larger tenderloin for this recipe.
Serve papaya slices on the side to enhance the flavors of the Pineapple Salsa.
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