Description
These grilled pork tenderloins with mango-pineapple salsa are perfect for summer grilling. Because of their size and tenderness, you will use an indirect method to grill them after searing. While the grill is heating up, make the sweet-tangy salsa.
Ingredients
- 1 (1 1/4 pound) pork tenderloins
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon cayenne pepper (optional)
- 2 mangoes- peeled, seeded, and chopped
- 1/2 cup diced red bell pepper
- 1 medium jalapeno pepper, seeded and minced
- 1/2 cup diced pineapple
- 1 lime, zested and juiced
- 1/4 cup minced red onion
- 1 clove garlic, minced
- 1/4 cup minced fresh cilantro
- salt and pepper to taste
Directions
- Pat tenderloins dry with paper towels and rub with olive oil.
- Combine cumin, coriander, smoked paprika, salt, and cayenne pepper in a small bowl. Sprinkle each tenderloin evenly with spice mixture and allow to sit at room temperature for about 20 minutes.
- Preheat an outdoor grill to 400 degrees F (200 degrees C). Clean and oil grates.
- Meanwhile, combine mango, bell pepper, jalapeno, pineapple, lime zest, lime juice, garlic, and cilantro in a glass or non-reactive bowl. Toss; season to taste with salt and pepper. Cover and refrigerate until ready to use.
- Sear tenderloins on the preheated grill directly on grill grates until grill marks appear, 1 1/2 to 2 minutes. Rotate, but do not turn over, to create a grid pattern of grill marks, about 2 minutes more. Turn tenderloins and repeat. If using a gas grill, turn off heat under 1/2 of the grates, and move tenderloins to the unheated side of the grill. Close the lid and continue cooking, indirectly, until an instant read thermometer, inserted into the thickest part of tenderloins reads 140 degrees F (60 degrees C).
- Remove from the grill, cover with foil, and rest until temperature rises to 145 degrees F (63 degrees C), about 10 minutes. Slice tenderloins, and serve with salsa.
