Grilled Pork with Spicy Pineapple Salsa Recipe
Grilled Pork with Spicy Pineapple Salsa Recipe photo by Taste of Home
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Grilled Pork with Spicy Pineapple Salsa Recipe

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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.—Diane Nemitz, Ludington, Michigan
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings


  • 1 jar (16 ounces) chunky salsa
  • 1 can (8 ounces) unsweetened crushed pineapple
  • 1/2 cup port wine or grape juice
  • 1/4 cup packed brown sugar
  • 1/4 cup lime juice
  • 1/4 cup thawed orange juice concentrate
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • PORK:
  • 1 teaspoon ground cumin
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 2 pork tenderloins (1 pound each)
  • Lime wedges

Nutritional Facts

3 ounces cooked pork with 1/4 cup salsa: 220 calories, 4g fat (1g saturated fat), 63mg cholesterol, 318mg sodium, 22g carbohydrate (17g sugars, 1g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch.


  1. 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.
  2. 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.
  3. Let stand 5 minutes before slicing. Serve with salsa and lime wedges. Yield: 8 servings (2 cups salsa).
Originally published as Grilled Pork with Spicy Pineapple Salsa in Taste of Home June/July 2014

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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NH-rescue User ID: 4255840 193510
Reviewed Nov. 15, 2014

"Delicious! The pineapple lover in our family heartily endorses this! Lots of good flavors in action here. Can easily substitute cooking wine for the port."

ahmom User ID: 3426126 116231
Reviewed Jul. 25, 2014


[email protected] User ID: 7166159 123325
Reviewed Jun. 15, 2014

"Moist and very tasty! I didn't have port or grape juice so I used pomegranate and used double the orange juice because I didn't have concentrate and the salsa was amazing. I am trying on chicken next!"

ReneeMurby User ID: 7119369 116230
Reviewed Jun. 15, 2014

"This was simple to make and tasty. The pineapple salsa was the real star here, take the time to reduce it, the flavor will intensify. The heat in the dry rub pairs nicely with the sweet heat of the pineapple salsa."

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