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
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
Reviews
We had excess salsa so I may cut that down next time. Otherwise, very good.
Great flavors. Had just enough of a kick for our family. Yummy salsa. Will be making this again.
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.
excellent
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!
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.