This recipe, adapted from Cooking Light magazine, turned out delicious. I didn’t like the corn tortillas that it called for and wished I had instead done flour. However, the rub on the pork was amazing and the salsa was delicious. It is a great, summery meal.
Mince chipotle chili and combine with the olive oil. Rub even over the pork tenderloin.
Combine oregano, chili powder, cumin, salt, and pepper. Rub over the tenderloin and let it sit for 30-45 minutes.
Heat grill to high heat.
Grill pork tenderloin 8-10 minutes per side until cooked through (until approx. 145 degrees). Remove from heat, keep warm, and let sit 5 minutes before chopping roughly.
To prepare salsa, grill pineapple for 5 minutes per side on medium heat. (It is helpful to spray the cold grill with cooking spray to prevent sticking).
Chop pineapple into medium chunks and combine with cilantro, red onion, lime juice, and salt.
Serve pork and salsa over tortillas.
Husband Rating: 8 out of 10
Food for Thought: When we realized we didn’t like the corn tortillas, we at our pork and salsa over the corn and black beans I had on the side and scooped it up with tortilla chips. It tasted great this way. It also would be good shredded and served with traditional taco toppings (lettuce, cheese, sour cream, salsa) if you prefer. If you would like a little more heat in the salsa, finely chop some jalapeno and add it to the mixture.