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! 

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. 

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.

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!

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.