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Grilled Pork Tenderloin with Pineapple and Papaya Salsa

4.5 by 10 people
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  • Makes: 6 servings
  • Prep: 30 mins
  • Marinate: 30 mins to 2 hrs
  • Grill: 30 mins to 35 mins

Grilled Pork Tenderloin with Pineapple and Papaya Salsa


Pork Loin:

Pineapple and Papaya Salsa:


  1. Trim fat from the pork. Rub pork with the olive oil. In a small bowl combine the chili powder, ancho chile pepper, cumin, oregano, 1 teaspoon black pepper, and 1 teaspoon salt. Rub mixture all over pork until well coated. Let stand at room temperature for 30 minutes or cover and refrigerate up to 2 hours.
  2. For a charcoal grill, arrange medium-hot coals around a drip pan. Place pork on greased grill rack over drip pan. Cover; grill 30 to 35 minutes or until slightly pink in the center (155 degrees F). (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place pork on greased rack on unheated side of grill. Cover; grill as above.) Remove pork from grill; tent with foil and let rest 15 minutes.
  3. To serve, cut pork into very thin slices and place on a platter. Top with Pineapple and Papaya Salsa, pumpkin seeds, and cilantro sprigs. Makes 6 servings.
  4. In a large bowl gently toss together all ingredients. Season to taste with salt.

Nutrition Facts (Grilled Pork Tenderloin with Pineapple and Papaya Salsa)

    Per serving:
  • 267 kcal cal.,
  • 9 g fat
  • (2 g sat. fat,
  • 2 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 98 mg chol.,
  • 584 mg sodium,
  • 11 g carb.,
  • 2 g fiber,
  • 6 g sugar,
  • 34 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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