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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings (2 cups salsa)


  • 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


  • In a large saucepan, combine the first 9 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. Grill tenderloins on a lightly oiled rack, covered, over medium heat 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.
Nutrition 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.

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Average Rating:
  • justmbeth
    Jan 18, 2021

    We had excess salsa so I may cut that down next time. Otherwise, very good.

  • jkcoach98
    May 6, 2019

    Great flavors. Had just enough of a kick for our family. Yummy salsa. Will be making this again.

  • NH-rescue
    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
    Jul 25, 2014


  • cthann27
    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
    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.