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Grilled Pork Tenderloin with Pineapple Salsa

Grilled Pork Tenderloin with Pineapple Salsa
  • Prep 25 min
  • Total 25 min
  • Servings 2
Cumin and jalapeño impart zesty flavor to pork, while pineapple and marmalade lend a little sweetness.
Updated September 7, 2010

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

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.

  • 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.

Nutrition Facts

Serving Size: 1 Serving
Calories
210
Calories from Fat
45
Total Fat
4 1/2g
7%
Saturated Fat
1 1/2g
8%
Trans Fat
0g
Cholesterol
70mg
24%
Sodium
650mg
27%
Potassium
570mg
16%
Total Carbohydrate
16g
5%
Dietary Fiber
2g
8%
Sugars
12g
Protein
26g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
35%
35%
Calcium
2%
2%
Iron
10%
10%
Exchanges:
0 Starch; 1/2 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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