Grilled Pork with Spicy Pineapple Salsa
Here in Michigan, the outdoor grilling season is pretty short, so I often use my oven for grilling. The barbecue sauce is equally good on chicken or shrimp.
Here in Michigan, the outdoor grilling season is pretty short, so I often use my oven for grilling. The barbecue sauce is equally good on chicken or shrimp.
- 1 teaspoon garlic powder
- 1/4 cup lime juice
- 1/4 cup packed brown sugar
- 1 teaspoon ground cumin
- 2 tablespoons worcestershire sauce
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- lime wedges
- 16 ounces chunky salsa
- 8 ounces unsweetened crushed pineapple
- 1/2 cup port wine or grape juice
- 1/4 cup thawed orange juice concentrate
- pork:
- 2 pork tenderloins
- Carbohydrate 17.5656799044824 g
- Cholesterol 59.36 mg
- Fat 5.9860464337529 g
- Fiber 1.50826519172428 g
- Protein 26.8984428638289 g
- Saturated Fat 2.16354594966985 g
- Serving Size 1 1 Serving (225g)
- Sodium 448.805036938771 mg
- Sugar 16.0574147127581 g
- Trans Fat 1.09129839481414 g
- Calories 223 calories
Step-by-step
- In a large saucepan, combine the first nine ingredients. Bring to a boil; cook 20-25 minutes or until mixture is reduced by half, stirring occasionally.
- Meanwhile, for pork, mix spices; rub over tenderloins. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill tenderloins, covered, over medium heat or broil 4 in. from heat 18-22 minutes or until a thermometer reads 145°, turning occasionally.
- Let stand 5 minutes before slicing. Serve with salsa and lime wedges.
Reduction requires constant attention during the final five minutes to prevent scorching the sugars in the brown sugar and orange juice concentrate. When simmering liquids containing high amounts of sucrose and fructose, viscosity changes rapidly just before the target volume is reached, meaning a mixture that looks watery at minute twenty can suddenly burn at minute twenty-two. Monitoring the saucepan closely while the liquid reduces by half ensures a glossy, thick glaze rather than a bitter, caramelized residue.
Achieving Proper Meat Doneness
Pork tenderloin is lean muscle containing very little intramolecular fat, making precise thermal tracking essential to prevent dryness. Cooking the meat until an instant-read thermometer registers exactly 145 degrees Fahrenheit guarantees food safety while retaining moisture, provided the meat rests undisturbed for five minutes afterward to allow redistribution of muscle fibers. Broiling four inches from a direct heat source mimics outdoor charcoal flames when indoor preparation is necessary.
- If the reduction thickens too quickly before reaching the twenty-minute mark, lower the burner heat immediately and whisk in one tablespoon of water to halt the cooking process.
- Leftover sliced pork and fruit salsa can be sealed in an airtight glass container and refrigerated for up to three days, though the salsa should be drained before reheating to prevent excess moisture accumulation.
