Pork Tenderloin with Pineapple Salsa

This pork tenderloin with pineapple salsa is the perfect weekend meal. Cook the tenderloin in the oven or on the grill, your choice! 

Pork Tenderloin with Pineapple Salsa by Nutmeg Nanny

I’m super pumped to be working with Ohio Pork Council for todays #pinkpork post. As most of you probably know I was born and raised in the great state of Ohio. I spent my summers helping my parents with their garden (by “helping” I mean I was put on weed duty. Worst. Job. Ever.) and raising our own pigs – Petunia and Chops.

Now obviously I wasn’t really raising the pigs all by myself. In fact I doubt I really did much to help besides help my dad mix together for slop for the pigs. Weirdly I found it super exciting to be able to make up the feed. I’m pretty sure this makes the weirdest kid in all of Ohio. 

Pork Tenderloin with Pineapple Salsa by Nutmeg Nanny

I don’t make a lot of pork (well besides bacon and ham) at home but order it a lot when I’m out to dinner. I’m normally guilty of overcooking my pork at home and I end up being disappointed. However, when I order it out at fancy restaurants it always shows up perfectly cooked and juicy.

This pork loin ended up turning out just like the pork I buy at fancy restaurants – slightly pink in the middle, juicy and perfectly cooked. Honestly, I think my biggest problem is that I don’t keep the thermometer in the pork while cooking. I often get distracted when cooking so I let the meat overcook and then when I throw in the thermometer it’s already cooked too far. Leaving the thermometer in the meat while roasting helps me to know when exactly to grab it out of the oven and let it rest. Yes, rest. Let that meat rest for at least 5 minutes (I usually do it around 10 minutes) so the meat reaches the perfect temperature and the meat remains juicy.

The pineapple salsa is the perfect topping for the pork. I find pineapple and pork to already be best friends so to bring it in via salsa is the perfect way. Plus the pineapple salsa reminds me of summer. Which I really wish would show up already. I’m so ready to be warm.

Pork Tenderloin with Pineapple Salsa by Nutmeg Nanny

The Ohio pork farmers have donated 1,000,000 meals to Ohio food banks. How amazing is this accomplishment? To celebrate this amazingness they are asking you to join in their “Pin for Pork” Pinterest campaign to win $500 in groceries! Who wouldn’t want to win that? Make sure to follow the Ohio Hog Farmers on Facebook as well!

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Pork Tenderloin with Pineapple Salsa

This pork tenderloin with pineapple salsa is the perfect weekend meal. Cook the tenderloin in the oven or on the grill, your choice!

Yield: 2-4 servings

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Ingredients:

For pork:

  • 1 cup pineapple juice
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1 pork tenderloin
  • 2 tablespoons olive oil

For salsa:

  • 2 cups diced fresh pineapple
  • 1/2 cup diced red onion
  • 1/2 cup diced red bell pepper
  • 1/4 cup chopped cilantro
  • 1 jalapeño pepper diced, seeds removed
  • 1 lime, juiced
  • Kosher salt, to taste

Directions:

For pork:
In a ziplock bag add pineapple juice, smoked paprika and kosher salt. Gently mix and add in pork tenderloin. Let marinade for about 30 minutes while you prepare the salsa.

After your salsa has been prepared preheat the oven to 400 degrees and heat 2 tablespoons olive oil in a large cast iron skillet set over medium heat. (Or any other oven safe skillet)

Once the oil is shiny and hot add in pork tenderloin and throw away remaining marinade.

Quickly brown the tenderloin on all sides and add the tenderloin to the preheated oven. Roast in the oven until the internal temperature is 140 degrees, about 20 minutes depending on size. (I keep a thermometer in the pork while cooking so I can easily check. If you don't have an oven safe thermometer I would start checking on the pork at the 15 minute mark)

Remove the pork from the oven and let it rest for about 7 minutes. This will help the pork reach 145 degrees and will be perfectly cooked.

Slice, top with pineapple salsa and enjoy.

For salsa:
In a medium sized mixing bowl add pineapple, red onion, red bell pepper, cilantro, jalapeño pepper and lime juice.

Stir to combine, season with salt and keep cold in the refrigerator while you cook the pork.

Disclosure: I worked with the Ohio Pork Council to bring you this delicious dish. I was paid for my time to create this dish but all opinions are my own. There are also Amazon.com affiliated links in this post. 

33 Responses to “Pork Tenderloin with Pineapple Salsa”

  1. #
    1
    Medeja — March 31, 2014 at 5:28 am

    I don’t make pork often, but such good looking dish I would love for sure!

    • nutmegnanny replied: — April 1st, 2014 @ 1:24 am

      Thank you! This dish has inspired me to make pork more often!

  2. #
    2
    Rebecca {foodie with family} — March 31, 2014 at 10:08 am

    Brandy. You are a wizard of pork. This looks absolutely succulent. I love that a blush of pink is acceptable in pork cooking now. It makes it so moist and perfect!

    • nutmegnanny replied: — April 1st, 2014 @ 1:26 am

      Thank you friend! Pink in pork is delicious! I’m so happy they are recommending it now too! I may have been doing it well before they told me it was safe…haha.

  3. #
    3
    Anna @ Crunchy Creamy Sweet — March 31, 2014 at 10:18 am

    This pork tenderloin looks absolutely amazing! Love the pineapple salsa!

    • nutmegnanny replied: — April 1st, 2014 @ 1:28 am

      Thank you Anna! I could have eaten the salsa all by it’s self 🙂

  4. #
    4
    Amy @Very Culinary — March 31, 2014 at 10:39 am

    I made a pork tenderloin last week, but it didn’t look as fabulous as this! After so many attempts, I have finally learned that a little pink in the middle is way better than dry like leather. Oh! And we both made a fruit salsa. *high five*

    • nutmegnanny replied: — April 1st, 2014 @ 1:29 am

      Dry like leather….been there and done that! The #pinkpork message is something I hope catches on! Also, great minds think alike when it comes to fruit salsa 🙂

  5. #
    5
    Kristen — March 31, 2014 at 11:57 am

    I am totally and completely in love with this recipe – and know exactly what you mean by weed duty. Worst job ever, especially on 5 acres of land. There’s a lot of weeds!

    Thanks for participating in this campaign! It was an honor to have you help spread the good pink pork word!

    • nutmegnanny replied: — April 1st, 2014 @ 1:31 am

      Oh man, you got weed duty even worse than me! Now I feel bad for even complaining….haha. Thank you so much for inviting me to work for this campaign. I had a fantastic time!

  6. #
    6
    Angie | Big Bear's Wife — March 31, 2014 at 12:29 pm

    Now that is one gorgeous Pork Tenderloin!! That pineapple salsa looks heavenly!

    • nutmegnanny replied: — April 1st, 2014 @ 1:54 am

      Thank you Angie! I wanted to eat that pineapple salsa on everything!

  7. #
    7
    Paula - bell'alimento — March 31, 2014 at 1:24 pm

    Hubba Hubba now that is a beautiful tenderloin!

    • nutmegnanny replied: — April 1st, 2014 @ 1:53 am

      Haha thanks Paula!

  8. #
    8
    Jennifer Keller — March 31, 2014 at 1:48 pm

    Great looking pictures! I love the pork and fruit combination! Thank you for participating!

    • nutmegnanny replied: — April 1st, 2014 @ 1:33 am

      Thank you so much! Since I grew up in Ohio I am extra thrilled to be working with you! I love supporting my home state 🙂

  9. #
    9
    Susan — March 31, 2014 at 5:16 pm

    I make pork often but it’s usually chops. You’ve now inspired me to go make some loin, as this looks amazing.

    • nutmegnanny replied: — April 1st, 2014 @ 1:53 am

      Hope you love it and give it a try! 🙂

  10. #
    10
    Joanne — March 31, 2014 at 9:55 pm

    I remember eating many a dry pork chop as a kid…yikes! But yours looks anything but. Totally juicy and filled with tropical flavor!

    • nutmegnanny replied: — April 1st, 2014 @ 1:53 am

      Dry pork chops make me sad….sigh.

  11. #
    11
    Cassie — April 1, 2014 at 9:01 am

    This is gorgeous, Brandy. I love the salsa too! We rarely make pork tenderloin but that needs to change, pronto.

  12. #
    12
    Christiane ~ Taking On Magazines — April 1, 2014 at 10:49 am

    Thank you! I don’t like overcooking my pork, but Hubby gets freaked out if he sees the slightest pink in it. I’ve told him over and over that pork doesn’t have to be cooked to death but he’s not buying it yet.

  13. #
    13
    Christine from Cook the Story — April 2, 2014 at 10:11 am

    This is one of those dishes that looks fancy enough for company, but it’s so easy that I want to make it during the week!

  14. #
    14
    sue/the view from great island — April 2, 2014 at 10:16 am

    That is one good looking pork tenderloin — and I love the salsa!

  15. #
    15
    grace — April 2, 2014 at 5:14 pm

    i used to be a chicken girl, but now i’m suddenly all about pork loin! this salsa is a wonderful accompaniment!

  16. #
    16
    deb — April 10, 2014 at 4:29 pm

    Can the pork marinate longer? A few hours?

    • nutmegnanny replied: — April 11th, 2014 @ 10:44 am

      I think it would be fine if you let it marinade longer. I tend to only marinade my pork quickly in pineapple juice only because if it sits for too long the acid in the pineapple can affect the texture of the meat. However, if you only doing it for a couple of hours I think it should be fine. If you do let it marinade longer and it turns out great let me know. I would love to add that note to the recipe 🙂

  17. #
    17
    Liz gelbmann — June 17, 2019 at 10:07 pm

    What would you serve with this? Looks yummy.

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