In a ziplock bag add pineapple juice, chili powder, kosher salt, black pepper, smoked paprika, and cumin.

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 F and heat 2 tablespoons olive oil in a large cast-iron or oven-safe skillet set over medium heat.

Once the oil is shiny and hot add in pork tenderloin and throw away the 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 F, 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. T

his will help the pork reach 145 degrees and will be perfectly cooked.

Slice, top with pineapple salsa, and enjoy.

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.