Pork Tenderloin with Grilled Pineapple Salsa

Hello, friends! I hope you’re having a great weekend! Mine’s been pretty decent so far.

I started off my day yesterday with a trip to the box to row. My marathon training plan had me scheduled to run 20 miles so I knew I needed a good, long workout. I wasn’t in the mood to ride my spin bike either.


I’ll be honest. Rowing for an hour was a LOT more difficult than I expected it to be. I was stoked when my hour was up!

Then, I knocked out my meal planning and grocery shopping for the week. Wal-Mart. Good times. 🙂

As you might remember, I’ve been trying to grill dinner for the past few days and have been preempted by thunderstorms. Well, not yesterday! Woot! I was able to grill our entire dinner!


I found a great recipe for pork tenderloin with a grilled pineapple salsa. Yep. Grilled. Pineapple. Salsa. Om nom nom! I also decided to grill some butternut squash and zucchini along side it. So delicious and easy!


Pork Tenderloin with Grilled Pineapple Salsa
serves 4

1 tablespoon Dijon or grainy mustard
1/2 tablespoon honey
1/2 tablespoon chili powder
Salt and black pepper to taste
1 pound pork tenderloin
4 (1/2-inch thick) slices pineapple, core removed
1 red onion, minced
1 jalapeno pepper, minced
1/2 cup chopped fresh cilantro
Juice of 1 lime

1. Preheat the grill. Combine the mustard, honey, chili powder, and a good sprinkle of salt and pepper and rub all over the pork. Put the pork and pineapple slices on the grill. Grill the pineapple for 2 to 3 minutes per side, until lightly charred and softened. Grill the tenderloin, turning once or twice, for about 10 minutes, until lightly charred and firm (but yielding) to the touch (an internal thermometer should read no more than 160 degrees F). Let the pork rest for at least 5 minutes.

2. While the pork rests, chop the pineapple into bite-sized pieces. Combine with the onion, jalapeno, cilantro, and lime juice. Season with a bit of salt and pepper. Slice the pork and serve with the salsa.


Per serving:
Calories 210; Fat 4g (saturated 1.5g); Sodium 390mg

Recipe from Cook This, Not That

– jennifer

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