Grilled Pork Loin with Fire-Roasted Pineapple Salsa

3 1/2 forks...easy, good recipe. Used the achiote paste and used many other's suggestionsL added crushed red pepper to the marinade, roasted the red pepper and added fresh mint and cilantro for the salsa and finally didn't overcook the meat. Decided not to add the jalepeno to the salsa since that's the norm around here and wanted something different. It was great without it. Reserved some of the marinade and simmered it down to use on leftovers for tacos. Really, really good.

• Anonymous

• Lake Highlands, Dallas, Texas

• 7/27/2011

We made this the other night to eat with our roommates (with a salad of baby greens and homemade white wine vinaigrette). Everyone loved it! We made a few adjustments based on some of the previous comments that I would definitely recommend: 1) We added some red pepper flakes to the pork marinade (and might actually add a bit more next time); 2) we cooked the pork to 140 degrees - perfect; 3) we roasted the red pepper before adding it to the salsa. As I say this dish was a huge hit and I'd make both the pork and the salsa on their own at any given time, too.

• RebeccaBucket

• Saskatoon, Saskatchewan

• 5/7/2011

This is a very easy dish with big payoff (especially if you double the recipe-the leftover pork and salsa make wonderful tacos, etc). I used dried chipotle powder and roasted the red pepper to add some smokiness/depth. Diced jicama adds a nice crunch.

• sdownie

• Phoenix, AZ

• 7/25/2010

I'd give it 3 1/2 forks, actually. As others have said, cooking a good pork loin to 160 degrees is bad news. I cooked it to 140 over medium indirect heat on a gas grill, then let it stand for 15 minutes in a covered dish. Moist, tender, fabulous. Now, about the recipes. The salsa and marinade both need salt (I added about 1 tsp kosher to each). I also doubled the lime juice and used half o.j./half pineapple juice. Roasting the red pepper really adds depth to the salsa, as does using a mixture of mint, cilantro and basil instead of just basil. A pinch of ground cumin or squirt of Sriracha are nice additions to the salsa, if you want to have it lean towards the spicy side.

• sdownie

• Phoenix

• 6/13/2010

对于pinapple萨尔萨舞,我们使用1塞拉诺辣椒和cilatro to make it more like a mexican spicy salsa.

• baxter75

• Baltimore

• 4/24/2010

Marinade was excellent... I just added a bit of cayenne and seasoned with salt, pepper and garlic before grilling. 160 degrees is a little overdone for me... I removed the tenderloins at 145 degrees and let stand for 10 minutes... they were slightly pink and moist inside. I also grilled the pineapple instead of browning in a pan. I'll definitely be using the marinade again!

• btd343

• Austin, TX

• 4/8/2010

Also took the advice of past reviewers that suggested the marinade needed more "heat" and added red pepper. I thought that the peppers in the salsa would be better diced.. they were too big just sliced. We let the tenderloin marinate for over a day and I think it made a big difference.. served with roasted asparagus.. overall, with a few tweaks, it was an excellent recipe!

• Anonymous

• 3/25/2010

Pork tenderloin cooked to an internal temp of 160 degrees til no longer pink, is a real waste of a nice cut of meat. In the photo, the pork is pink and juicy, the way it should be-- at 140 degrees. And the marinade needs salt. Otherwise the recipe is ok.

• Anonymous

• Eugene, Oregon

• 8/16/2009

Tasty, but really needed heat and salt. I'd suggest the following and it will be much better: add 1/2-1 seeded, diced jalapeno w/ the pineapple salsa; add salt and 1/2-1 Tbsp. crushed red pepper flakes to marinade; reserve 1/2 c. of marinade BEFORE adding the pork and use when grilling halfway through. The flavors were just not there when I made it, but think there's potential!

• Anitsa

• LA

• 7/7/2009

My daughters made this for me for Father's Day. The oldest was concerned because she had started late and this needs to be marinated for 3 hours. We sliced the tenderloin and marinated for 90 minutes and grilled the filets over a hot fire for about 4 minutes a side. It worked fine. Salsa is extremely tasty with great contrasting textures.

• msupple

• Philadelphia, PA

• 7/3/2009

good recipe, nice and easy. I used 1 TBsp pizza sauce instead of just plain tomato sauce and added the cayenne as mentioned in a review, nice touch not too much heat.

• NoBadDays0128

• BC

• 5/31/2009

I'm always accused of being picky and from the other rave reviews, here I go again. I have to say I was expecting WOW and this was just okay. The only thing I did differently was triple the marinade (had two tenderloins) but used only 1 Tbl of chili powder because the one I had was super hot. I also marinated for 24 hrs., slit the tenderloins so the marinade would sink in as another reviewer recommended but it made for sloppy/floppy grilling and when you sliced the pork - it cut into pieces. Glad I didn't hand it off to my caterer to prepare for an upcoming grad party before trying.

• Anonymous

• Chelmsford, MA

• 5/17/2009

I loved this recipe. I used a can of crushed pineapple and used a food processor for the onion, basil, and red pepper. I thought that texture worked well as a salsa.

• crmdpt

• Tacoma, WA

• 1/14/2009

wonderful recipe! I substituted red pepper flakes and cayenne for the chili powder. Also, I saved the marinate, making a second meal by heating it to a gentle boil for several minutes (as it was in contact with raw pork) added some of the grilled pineapple and the salsa ingredients (onion and chopped pepper) and served over grilled shrimp on a bed of cous cous. Excellent! The Pineapple salsa would be good with pan-seared chicken or pork strips too. oh, do marinate over night.

• AtwistAndAtwirl

• louisiana

• 11/8/2008

This was very good although I did alter a bit. I used canned pineapple and pineapple sauce in place of the orange juice. We all loved it!

• snowangel95

• 7/5/2008