Grilled Pork Loin with Fire-Roasted Pineapple Salsa

Ingredients for Grilled Pork Loin with Fire-Roasted Pineapple Salsa

• 1 tablespoon tomato paste

• 1 tablespoon mild or hot chilli powder (or achiote paste)

• 120ml orange juice

• 45ml fresh lime juice

• 1 tablespoon olive oil

• 450g pork tenderloin, trimmed

• 1 small golden pineapple (about 675g), diced into 1-inch cubes

• 120ml pineapple (or orange) juice

• 1 large red pepper, cored, seeded and thinly sliced

• 1/4 small red onion, finely chopped

• 1/4 cup chopped fresh basil

• Vegetable oil cooking spray

How to make Grilled Pork Loin with Fire-Roasted Pineapple Salsa

Mix tomato paste with chilli powder. Combine with orange juice, lime juice and oil in a double resealable bag. Add tenderloin and marinate at least 3 hours. Heat a large pan over high heat to the smoking point, 3 to 4 minutes. Brown pineapple 4 to 5 minutes, stirring occasionally. Add pineapple juice and stir 1 minute, scraping up brown bits from pan. Remove pineapple from heat. Combine in a bowl with pepper, onion and basil. Heat a grill or grill pan over high. Coat with cooking spray. Remove pork from marinade; place on grill. (Discard excess marinade.) Reduce heat to medium; cook, turning occasionally, until pork is no longer pink and internal temperature is 71°C 18 to 20 minutes. Let pork rest 5 minutes before slicing. Spoon salsa over pork.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.