Ingredients
Vegetable oil, for grill
1 tbsp. extra-virgin olive oil
1 tbsp. grainy mustard
1 tbsp. light brown sugar
1 tsp. sweet paprika
1/2 tsp. ground coriander
1 lb. pork tenderloin
Kosher salt
Freshly ground black pepper
2 c. small pineapple chunks
1/4 c. red onion, finely chopped
1/4 c. fresh cilantro leaves and thin stems, finely chopped
1/2 jalapeño, stemmed, seeded, and finely chopped, remaining half thinly sliced for garnish
1/2 tsp. fresh lime zest, plus 2 tbsp. fresh lime juice, from 2 limes
2 tbsp. extra-virgin olive oil
Preparation
Step 1Make the tenderloin: In a small bowl, whisk together the olive oil, mustard, sugar, paprika, and coriander. Season pork with salt and pepper. Spread paste all over tenderloin.Step 2Preheat grill over medium heat. Brush the grates with vegetable oil. Step 3Grill the tenderloin over direct medium heat with the lid closed, turning every 4 to 5 minutes with tongs, until the outside is lightly charred and an instant read thermometer inserted into the thickest part of the tenderloin reads 145°, about 16 to 20 minutes. Remove tenderloin to a plate and rest 10 minutes before slicing. Step 4Meanwhile, make the salsa: In a medium bowl, combine the pineapple, red onion, cilantro, chopped jalapeño, lime zest and juice, and olive oil and season with salt and pepper. Let flavors meld at room temperature while pork cooks. Step 5Slice tenderloin into thin pieces, about ½-inch thick, and spoon some of the pineapple salsa over top and sprinkle with thinly sliced jalapeño. Serve with remaining salsa on the side.
Have you made this yet? Let us know how it went in the comments below!
