Grilled Pork Tenderloin with Pineapple Salsa

Servings: 8

Prep Time: 20 minutes

Cook Time: 30 minutes

    

Ingredients

                

For the Pork Tenderloin

• 2 Pork Tenderloins (Trimmed)

• Salt

• Pepper

• Garlic Powder

• Paprika

• Emeril's Essence - Click Here for recipe

                

For the Pineapple Salsa

• 1 cup chopped fresh Pineapple

• 1/2 cup chopped Red Bell Pepper

• 1/2 cup chopped Purple or White Onion

• 2 tablespoons chopped fresh Cilantro

• 1 teaspoon chopped fresh Parsley

• 1 small Jalapeño, seeds removed, finely chopped (or substitute 1 pinch Cayenne Pepper)

• 1/2 teaspoon Kosher Salt

• 1 tablespoon fresh Lime Juice

• 1 tablespoon Rice or Cider Vinegar

• 1/4 teaspoon Black Pepper

        

Instructions

1. Make your salsa ahead of time to let the flavors come together.

2. You can substitute Cayenne Pepper instead of Jalapenos if you like.

3. You can also use Cider Vinegar if you do not have rice vinegar.

4. Chop and mix all of your ingredients for the salsa, and place in the refrigerator for at least one hour.

5. Set up your grill for indirect heat, with the coals on one side.

6. Heat the grill until the coals are ready, about 25 minutes.

7. Season the meat thoroughly with salt, pepper, garlic, paprika, and Essence.

8. Once the grill is hot, sear the meat on all sides over the direct heat of the coals (about 2 minutes per side).

9. Transfer the meat to the indirect side, and continue to cook and turn until the internal temperature reaches approximately 140 degrees (about 15 minutes).

10. Remove meat from the grill, and cover with foil to rest for at least 5 minutes.

11. Cut slices on the bias, and admire your work! The meat will have a nice pink center, and very moist. This is a recipe that I put together the other night for dinner.  I hope you enjoy it as much as I did.  The flavors of the salsa worked great with the slightly spicy Pork Tenderloin.