Chipotle Pork Tenderloin and Grilled Pineapple Salsa

Chipotle Pork Tenderloin and Grilled Pineapple Salsa from Salsa! by Sharon O'Connor

From Salsa! by Sharon O'Connor

This Latin-inspired combination of smoky succulent pork with a sweet, bright salsa is party worthy!

    Chipotle Pork Tenderloin

  • 2 teaspoons salt
  • 1 tablespoon olive oil
  • 2 tablespoons ground chipotle chili
  • 1 teaspoon cumin seeds, toasted and ground, or 1 teaspoon ground cumin
  • 2 garlic cloves, minced
  • Two 1-pound pork tenderloins, trimmed of fat and silver skin
  • 2 tablespoons canola oil
  • Grilled Pineapple Salsa (recipe follows)

1. Preheat the oven to 425°F. In a small bowl, stir the salt, olive oil, ground chipotle, cumin seeds, and garlic together. Rub the pork all over with the chipotle mixture and refrigerate for 30 minutes.

2. In a large ovenproof skillet, heat the canola oil over medium-high heat until it shimmers. Add the pork and sear on all sides, about 4 minutes. Transfer the skillet to the preheated oven and roast until a thermometer inserted in the center of the meat registers 155°F, about 15 minutes.

3. Remove the pork from the oven and let stand for 5 to 10 minutes before slicing thinly. Serve warm, with pineapple salsa.

Make 4 servings

Caramelizing pineapple concentrates its natural sweetness. The salsa is also delicious paired with grilled fish and seafood.

    Grilled Pineapple Salsa
  • 1 tablespoon canola oil
  • 1 pineapple, peeled and cut into 1/2-inch thick crosswise slices
  • 1/2 red bell pepper, seeded, ribbed, and finely diced
  • ½ cup finely diced red onion
  • 1 cup chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1 jalapeno, seeded and finely diced
  • Salt to taste

1. Heat a grill pan over high heat and coat the grids with oil, or heat the oil in a large skillet over high heat until shimmering. Add pineapple slices in a single layer and cook until golden brown, about 4 minutes on each side. Repeat with the remaining pineapple slices.

2. Dice the pineapple, discarding the tough core, and put in a medium bowl. Stir in all the remaining ingredients until evenly mixed. Make the salsa 30 minutes ahead to allow the flavors to blend.