Pork Tenderloin with Pineapple Salsa cooks quickly, stays nice and juicy. Plus, it's an easy dish when you're craving something bold, sweet and tropical. Whether you grill it or roast it - the end result is a delicious tenderloin that's crispy on the outside and juicy & tender on the inside.
If you enjoy pork tenderloins as much as I do, you might also like Pork Tenderloin with Chimichurri Sauce and Dijon Mustard Pork Tenderloin.
This grilled pork tenderloin with pineapple salsa is a fresh and flavorful twist on your classic cookout favorite. The pork has a quick rub before being grilled to perfection for a meal that's quick and easy but full of flavor. Topped with a fresh pineapple salsa, this pork tenderloin is sweet, tangy, and slightly spicy for brightness in every bite.
I love how simple it is to prepare, especially on busy nights. With just a simple herb mixture and a quick bake, it's a delicious meal that never disappoints.
Grilled pork tenderloin, pineapple, jalapeño, bell pepper, and red onion. Minced some garlic, juice from half a lime, cilantro and salt to taste! It tastes as good as it looks!
The pineapple in this marinade does double duty - it adds bright tropical flavor and its natural bromelain enzymes help tenderize the surface of the meat. For more on how marinades interact with pork tenderloin (and how long is too long), see my full guide on how to grill pork tenderloin.
Why you'll love it
Grilled pork tenderloin with pineapple salsa is a mouthwatering mix of smoky, tender meat paired with a bright, sweet-and-spicy salsa that bursts with tropical flavor. The juicy pineapple, zesty lime, and fresh cilantro cut through the richness of the pork, creating a perfectly balanced and vibrant dish.
The tender meat of the tenderloin soaks up all the sweet and savory flavors from the pineapple salsa, creating a perfect balance of sweet not only will it lend the meat its natural sweetness, but it will also perfectly tenderize it.
If you love cooking over open flame, don't miss these favorite grill and smoker recipes.
Ingredients
- Dark brown sugar - Use light brown sugar for a less pronounced molasses flavor.
- Smoked paprika - You can use regular paprika for a less smoky flavor.
- Chili powder - If you don't like spice at all, you can leave this out.
- Power mixture - Garlic powder, Italian seasoning, ground cumin, onion powder, pepper and salt
- Pork tenderloin - You can use this same rub on chicken or other cuts of pork.
- Pineapple - fresh
- Red pepper - Any color bell pepper will work.
- Red onion - You can also try a milder white, yellow, or sweet onion.
- Lime
Equipment you'll need
- Small mixing bowls- You'll need 2 separate bowls. 1 for mixing your rub and 1 for your salsa.
- Knife - Use a sharp knife to remove the silver skin if necessary.
- Neutral high heat cooking oil - Use any type of oil that you like. Avocado, coconut and vegetable oils are best for grilling.
- Grill (or oven if baking)
Here's how to make it
Make the rub. In a small mixing bowl, stir together the dark brown sugar, smoked paprika, cumin, chili powder, garlic powder, Italian seasoning, salt, pepper, and onion powder.
Prepare the pork. Trim the pork of any excess fat or silver-skin (the silvery connective tissue) and pat it dry with a paper towel. Set it aside.
Season well. Rub the seasoning mix all over the pork tenderloin, making sure the seasoning is well distributed over the entire pork tenderloin. Set it aside at room temperature while you preheat your grill. (Sitting at room temperature will allow the tenderloin to cook evenly without chilled spots in the center.)
Preheat your grill. Oil the grill grates and preheat the grill to a medium-high heat, about 400-425 degrees.
Cook on the grill. Close your grill and cook for 15-20 minutes, turning the tenderloin every 5 minutes to ensure even cooking on all 4 sides. Cooking time will vary depending on the size of your grill and the thickness of your tenderloin, but the pork will be cooked when the internal temperature reaches 145°F.
Cook in a skillet: Prepare as directed and cook in a skillet over medium-high heat.
Bake in the oven: preheat your oven to 400°F and cook the tenderloin for 30 minutes or until it reaches 145°F.
Rest before serving. Allow the tenderloin to rest off heat for 10 minutes before slicing and serving with pineapple salsa.
How to make pineapple salsa
Make the salsa. In a medium bowl, combine the pineapple, red bell pepper, onion, cilantro, and lime juice. Stir well to combine. Cover and keep refrigerated until ready to serve. The longer the salsa sits, the better the flavors will meld together.
Pork Tenderloin with Pineapple Salsa
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Ingredients
- 1 tablespoon dark brown sugar
- 1½ teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon italian seasoning
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon onion powder
- 2 lbs pork tenderloin
Pineapple Salsa
- 2 cups fresh diced pineapple
- ½ red bell pepper diced (about ½ cup)
- ½ red onion diced (about ½ cup)
- ½ cup finely chopped cilantro
- 2 tablespoon lime juice
- salt to taste
Instructions
- In a small mixing bowl, stir together the dark brown sugar, smoked paprika, cumin, chili powder, garlic powder, Italian seasoning, salt, pepper, and onion powder.
- Trim the pork of any excess fat or silverskin (the silvery connective tissue) and pat it dry with a paper towel. Set it aside.
- Rub the seasoning mix all over the pork tenderloin, making sure the seasoning is well distributed over the entire pork tenderloin. Set it aside at room temperature while you preheat your grill. (Sitting at room temperature will allow the tenderloin to cook evenly without chilled spots in the center.)
- Oil the grill grates and preheat the grill to a medium-high heat, about 400-425 degrees.
- Close your grill and cook for 15-20 minutes, turning the tenderloin every 5 minutes to ensure even cooking on all 4 sides. Cooking time will vary depending on the size of your grill and the thickness of your tenderloin, but the pork will be cooked when the internal temperature reaches 145°F.
- Allow the tenderloin to rest off heat for 10 minutes before slicing and serving with pineapple salsa.
For Salsa
- In a medium bowl, combine the pineapple, red bell pepper, onion, cilantro, and lime juice. Stir well to combine. Cover and keep refrigerated until ready to serve. The longer the salsa sits, the better the flavors will meld together.
Recipe tips
Here are some tips to help you get the most out of this pork tenderloin recipe, making sure it turns out perfectly every time.
- Use a meat thermometer to make sure the pork is cooked perfectly. Bake until the thermometer reads 138°F, and let it rest out of the oven until it reaches 145°F..
- Spray the rack with cooking spray to prevent the pork from sticking to the baking rack. If you don't have a rack place just place the pork directly on the baking sheet.
Storage and reheating instructions
- Refrigerate: If you have leftover grilled pork tenderloin with pineapple salsa, allow it to cool completely before storing. Once cooled, transfer to an airtight container or resealable bag. Keep refrigerated for up to 3 days.
- Reheat your grilled pork tenderloin with pineapple salsa in the oven or microwave.
- Oven: Preheat your oven to 400°F. Add the pork to a baking tray and cook for 12-15 minutes until the tenderloin reaches 145°F.
- Microwave: Add single servings to a microwave-safe plate and heat for 2-3 minutes on high. Let stand for 1 minute before serving.
How to make it ahead
You can make the pork ahead of time and freeze it. Cook it according to the directions and then allow it to cool completely. Add it to a labeled and dated resealable bag and freeze for up to 3 months. The salsa, however, should be made the day of (or the day before) you plan to serve it because it doesn't thaw well.
How long should I marinate pork tenderloin?
No, pork soaks up flavor very quickly. If you need to cook it at a later time, you can cover it in plastic wrap and set it in your refrigerator. Just make sure that you let it come to room temperature before placing it on the grill.
Variations and substitutions
To add even more bold flavor to this dish, try one or some of the following suggestions.
- Add a dash of liquid smoke to the pork tenderloin for additional smoke flavoring.
- For even more spice, try 1 teaspoon of red pepper flakes in the rub.
- If you can't find a fresh pineapple or they aren't ripe, you can use mango or peach instead of pineapple in the salsa.
- You can add diced jalapenos to the salsa for some heat. Remove the seeds and ribs for less spice or leave them in for more.
What's the difference between pork tenderloin and pork loin?
A pork loin is a larger cut that is less tender than a pork tenderloin. You can use it in this recipe, but you'll need to adjust your seasoning and cooking times to accommodate the larger size.
Kathy says
Ate the pork tenderloin on a grill and I must tell you the pineapple sauce is the key sometimes I don’t like the tenderloin because it’s always the same usual taste, but the source of doesn’t bring out the best thing that
Olya says
Pineapple is so amazing with protein - I love it!