Prep 10 mins
Cook 25 mins
I prefer to grill the pork in the summer. The salsa is also good with grilled chicken, fish, or shrimp.
- 2 1⁄2 lbs pork tenderloin
- 1⁄4 cup light brown sugar
- 1 teaspoon ground cumin
- 1 teaspoon ground chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1⁄2 teaspoon pepper
- 3 cups fresh pineapple chunks
- 2 tablespoons finely diced red onions
- 1 red bell pepper, cored and diced
- 1 -2 jalapeno, seeded and finely chopped
- 1 lime, zest of
- 1⁄4 cup fresh lime juice (about 2 limes)
- 1⁄4 cup chopped cilantro leaf
- 1⁄2 cup pineapple preserves (may also use peach or apricot)
- 1⁄4 teaspoon kosher salt
- Place the pineapple, onion, bell pepper, jalapeno, lime zest, lime juice, and cilantro in the bowl of a food processor fitted with a metal blade. Pulse until the ingredients are chopped coarsely, leave plenty of texture.
- Transfer to a medium bowl and stir in the preserves and season with salt. Serve either a t room temperature or lightly chilled.
- Preheat the oven to 425°F Line a rimmed baking sheet with aluminum foil.
- Trim away any loose fat or silver skin from the tenderloins. Pat dry with paper towels. Combine the brown sugar, cumin, chili powder, paprika, salt, and pepper in a small bowl. Rub the mixture over the pork and shake off any excess. Turn under the small ends of the pork to make the thickness of the tenderloins fairly uniform.
- Roast the pork until it reaches an internal temperature of 150 F, about 20-25 minutes.
- Transfer the meat to a cutting board and let rest for 5-10 minutes before slicing. Slice the meat and serve with the salsa.