spring things. [pork tenderloin w. grilled pineapple salsa]

April 9th, 2012 by | comments

Hope everyone had a wonderful Easter! I spent the weekend at home with my family–my oldest brother, Andy, was even able to fly in from Atlanta. We had a delicious brunch on Sunday at the country club, then went home to soak up some sun by the pool. You could say I resemble a lobster right now.

Since my brother, Matt, had to work on Easter, we had a family dinner on Saturday night. We ate this pork tenderloin with grilled pineapple salsa, and Andy made these unbelievable Brussels sprouts cooked in bacon grease and topped with bacon crumbles and golden raisins. Now that’s one way to get me to eat Brussels sprouts! I wasn’t able to snap a photo since we gobbled them up so quickly, but I’m sure I’ll make them soon. :)

Petting zoo at the country club. Couldn’t resist.


2 (1 lb.) pork tenderloins, trimmed of fat and silver skin

6 tbsp. olive oil

1 tbsp. ground chipotle chili powder

2 tsp. salt, plus a pinch

1 tsp. freshly ground black pepper

1 tsp. dried Mexican oregano, crumbled

1 1/2 tbsp. minced garlic

3 tbsp. fresh lime juice

1 pineapple, peeled and cut crosswise into 1/2-inch slices

1/4 cup finely chopped red onion

2 jalapeno peppers, seeded and minced

2 tbsp. red bell pepper, minced

1 tbsp. fresh cilantro leaves, finely chopped

Fresh cilantro, for garnish

Cilantro oil, recipe below


Preheat grill to high.

Rub the pork tenderloins all over with 3 tbsp. of the olive oil, then sprinkle evenly with the chipotle chili powder, 2 tsp. of the salt, the pepper, and the oregano. Rub the tenderloins well with the garlic and drizzle the lime juice over all. Allow the tenderloins to sit, refrigerated, for 45 minutes before cooking.

Brush the pineapple slices lightly with 1 tbsp. of the olive oil, then place the pineapple slices on the grill and cook, turning occasionally, until softened slightly and nicely marked by the grill, 2 to 3 minutes per side. Remove from the grill and allow to cool to room temperature. Dice the pineapple slices (discard the tough core portions) and place in a medium non-reactive bowl. Add the red onion, remaining 2 tbsp. of lime juice, remaining 2 tbsp. of olive oil, remaining pinch of salt, jalapeno peppers, red bell pepper, chopped cilantro and cilantro oil–stir to combine. Set aside while you grill the pork.

Place the tenderloins on the hottest part of the grill and cook, turning occasionally, until well browned on all sides, about 10 minutes. Reduce the grill temperature to low and continue to cook, turning occasionally, until a thermometer inserted into the center registers 145 degrees F. Remove the tenderloins from the grill and allow to sit, loosely covered, for 5 to 10 minutes before serving.

Slice the tenderloins on the diagonal and serve with the grilled pineapple salsa and fresh cilantro.

Cilantro Oil recipe:

1/4 cup fresh cilantro leaves

2 tbsp. fresh mint leaves

1/2 cup olive oil

Salt and pepper, to taste


Place herbs in a small food processor and blend. Slowly add oil to emulsify. Season with salt and pepper.

Recipe from Food Network.

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  • This looks phenomenal, I’m a salsa fanatic, and the grilled pneapple sounds crazy good!

  • Pork and pineapple go so well together and your dish looks great. I’m happy to hear that you had a nice Easter. I’m thinking of you soaking up the sun by the pool on Easter while I was wearing a wool sweater set and wool slacks. LOL

  • WOW !! LIKE!

  • Lovely, lovely flavors – what a great Easter you had!
    Mary x

  • What a nice southwestern flavored pork dish…colors are brilliant too!!

  • elsellin

    Just got back from the grocery store and bought a pineapple. Now I need to go back and get a pork tenderloin This looks amazing!

  • egg me on

    Mmm, what a great looking tenderloin. I’m VERY curious about those brussels sprouts … you guys can’t eat so fast! Pictures first! Haha. Sounds like you had a really great Easter with you family. :D

    • I know, I know! So unlike me. I typically make my family wait and there’s a chance they dislike me for that, ha! I’ll make the Brussels sprouts soon. Hope you had a great Easter as well.

  • This whole meal sound perfect for a spring or summer evening. My whole family would love it with…the grilled pineapple salsa is calling to me and with the spicy pork…YUM!

  • Oh my goodness, this looks so fresh and tasty! I like the idea of dressing pork up for the summer, in a way that is not barbecued.

  • Amy

    Wow that pork looks amazing!

    Is it weird that I pet a goat this weekend too?! There was a small petting zoo at this cool “market” in Brooklyn. They’re so cute :)

  • This looks great, but it’s also making me chuckle. I got two pineapples over the weekend, so it’s been a pineapple fiesta at our house. Wish I’d thought of this!

  • But I didn’t pet a goat this weekend!

  • What a beautiful presentation that pineapple salsa helped to create! Gled that you were able to spend the holiday with your family, Caroline. It sounds like a great time was had by all.

  • Oh, wow! This looks delectable – and your brother’s contribution sounds out of this world, too. Can I invite myself over to your family’s next big meal, please?? :)

    • You’re welcome over anyyyyy time! :)

  • I just love that it has been warm enough to grill already! This pork tenderloin sounds fabulous, especially with the pineapple salsa!

  • Sounds like a fabulous weekend! This pork looks delicious, but I’m totally interested in those brussel spouts. I’m not a huge fan, but want to like them and cooked in bacon grease sounds like a pretty good start in the right direction to me! Love your dress too by the way. :)

    • Right!? I’ve always said that I don’t like brussels sprouts, but realized I’d never actually tried them. So when my brother said bacon grease, golden raisins, etc…how could I pass those up? ;) and thank you!!

  • so great you had a family Easter :) and that Cilantro oil sounds like something I should have in my pantry!

  • What a heavenly recipe and very special that you could spend time with your family!
    :-) Mandy

  • When I saw the petting zoo photo, for a second I thought you’d be featuring goat…LOL. We raised goats when I was growing up, so it was particularly funny to me. Great flavors to serve with PORK though. We had dinner Saturday night too. It was nice to have Sunday to just relax after church. :)

    • HAHA! Oh my, that would be awful. My dad actually mentioned something to one of the workers when he walked in…about there being a lamb in the petting zoo, and lamb was one of the meat options. Terrible! I agree, it was very nice to just relax on Sunday. :)

  • This looks so wonderful!

  • I make pineapple salsa a lot. and I grill pineapples a lot. how have I never combined the two?! This sounds like the most delicious thing ever. Genius!

    Glad you had a good weekend. :)

  • I love the way your pineapple salsa matches your dress! You’ve got me thinking now about matching my outfit to to the food……:D

    • I didn’t even think about that…but you’re right, it does! haha too funny ;)

  • fab food and a wee goat! now i want one!! c

  • Love this combination of wonderful colors, flavors and textures, YUM!

  • I really love tenderloin and with that yummy salsa, it would be awesome. You’ve really taken great photos as well.. meat can be difficult to photograph and it looks so tasty here! Well done! xo Smidge ps the petting zoo is cute.. is that you in the photo?

    • Thanks so much! I know, I tried my hardest to make the plain meat look appetizing, ha! Yup, that’s me. :)

  • Nami | Just One Cookbook

    Great combination – I love the pork and pineapple salsa! I think I might enjoy pineapple salsa even better than regular one. What a brilliant idea. I’m going to try this~~! I can see myself being addicted to this. ;-)

  • I love the sweet, savoury and sour combination in this dish!

  • Sounds like a great family weekend! We also celebrated Easter on Saturday, my sister had to work at the hospital on Easter and my parents decided to go to Vegas for a few days. I’m going to book mark this recipe, pork tenderloin is a great lean meat alternative. I bet the pineapple salsa tastes amazing, love pineapple and cilantro! :)

    • The two really were delicious together…thanks so much for sharing the recipe on your Facebook page! It’s nice to know all of the nutritional info. :)

  • These spices on pork along with pineapple salsa….oh ya I’m loving this Caroline!

  • I love how colorful this dish is. Very spring!

  • Well that makes a pleasant change to the usual “meat, potato, veg”… it’s great, it’s how I normally serve mine, but this seems a really refreshing idea. The salsa looks like a wonderful accompaniment!

  • salsa just makes everything better! That pork looks out of this world

  • Hope you had a wonderful easter too!! I really love pork tenderloin. It might just be my favourite part! hehe.. I wanna go to that petting zoo too! Sounds fun! P.S. You look gorgeous in that photo! Are you a hair model?! hohoho..

  • Pineapple salsa takes this over the top- yummy!

  • Me & my husband are salsa lovers- your pineapple version sounds so tropical & perfect for spring. Really colorful dish!

  • Pingback: Mashed Sweet Potatoes with Pineapple | Rufus' Food and Spirits Guide()

  • GENIUS! I heart avocados more than anyone and this is the perfect way to use them! LOVE IT

  • nothing spells spring like fruit and meat. and a cold beer to wash it all down.