Try America's Test Kitchen's recipe and serve a grill roasted pork tenderloin with grilled pineapple red onion salsa for supper. Photo by: Carl Tremblay/America's Test Kitchen via AP
June 12, 2019 10:24:13 AM
To turn a midweek dinner into something special, try cooking easy pork tenderloin on the grill.
To produce beautifully browned pork with a rich crust and tender, juicy meat, we started with a simple dry spice rub to add flavor; sugar aided browning while cumin and chipotle chile powder added savory smokiness.
The rub had some time to work its magic while we readied the grill. Searing the meat first guaranteed the best crust and a rosy interior, and turning the tenderloins every 2 minutes delivered even color. Once the meat had a good crust, we moved it to the cooler side to finish roasting.
To add bright flavor and enhance the smoky char of the pork, we grilled wedges of pineapple and red onion to make a quick salsa while the meat rested. To ensure that the tenderloins don't curl during cooking, remove the silverskin from the meat. We strongly prefer natural pork in this recipe. If the pork is enhanced (injected with a salt solution), omit the salt in the first step.
GRILL-ROASTED PORK TENDERLOIN WITH GRILLED PINEAPPLE-RED ONION SALSA
Start to finish: 50 minutes
1 1/2 teaspoons kosher salt
1 1/2 teaspoons sugar
1/2 teaspoon ground cumin
1/2 teaspoon chipotle chile powder
2 (12- to 16-ounce) pork tenderloins, trimmed
1/2 pineapple, peeled, cored, and cut lengthwise into 6 wedges
1 red onion, cut into 8 wedges through root end
4 teaspoons extra-virgin olive oil
1/2 cup minced fresh cilantro
1 serrano chile, stemmed, seeded, and minced
2 tablespoons lime juice, plus extra for seasoning
-- For a charcoal grill: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
-- For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s).
Nutrition information per serving: 381 calories; 92 calories from fat; 10 g fat (2 g saturated; 0 g trans fats); 164 mg cholesterol; 633 mg sodium; 16 g carbohydrate; 1 g fiber; 12 g sugar; 54 g protein.
5. Photo: MMSA awards COMMUNITY