Grilled Pork Tenderloin with Pineapple-Jalapeno Salsa

Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.

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Serves 4

1 large pork tenderloin
1/2 pineapple (chopped)
3 jalapeños (seeds removed and chopped)
3 spring onions (cut in half)
3 tablespoons extra virgin olive oil
salt and pepper

If making tacos add:
Corn tortillas
Avocado
Lime
Cotija cheese
Cilantro

Place pork tenderloin in a deep pan and cover with pineapple, jalapeños and spring onions. Cover with a plastic wrap and refrigerate for at least 4 hours (may refrigerate overnight).

Remove from refrigerator and bring to room temperature (45 minutes-1 hour). Coat pork well with the olive oil.

Heat a large grill pan over high heat. Add the pork tenderloin and the pineapple-jalapeño salsa on the sides of the pan. Cook over medium-high heat for 6-8 minutes on each side stirring the salsa occasionally and adding more olive oil to the pork if needed. Season to taste with salt and freshly ground black pepper.

Transfer to a cutting board and let stand for 5 minutes before cutting. Serve as a main course or in tacos with warm corn tortillas, avocado, cotija cheese, cilantro and lime wedges.

Enjoy!

From saffronandsun.blogspot.com