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Grilled Pork with Spicy Pineapple Salsa

 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.—Diane Nemitz, Ludington, Michigan
8 ServingsPrep/Total Time: 30 min.

Ingredients

  • 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

Directions

  • 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

2 of 2

Grilled Pork with Spicy Pineapple Salsa (continued)

Directions (continued)

  • 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.
  • Yield: 8 servings (2 cups salsa).
Nutritional Facts: 3 ounces cooked pork with 1/4 cup salsa equals 220 calories, 4 g fat (1 g saturated fat), 63 mg cholesterol, 318 mg sodium, 22 g carbohydrate, 1 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.