Grilled Pork Loin with Fire-Roasted Pineapple Salsa

Ingredients

• 1 tablespoon chili powder hot (or achiote paste)
• 0.3 cup basil fresh chopped
• 1 pound pork tenderloins trimmed
• 3 tablespoon juice of lime fresh
• 1 tablespoon olive oil 
• 0.5 cup orange juice 
• 1.5 pounds pineapple diced
• 0.5 cup pineapple juice (or orange)
• 1 large bell pepper red cored seeded thinly sliced
• 0.3 small onion red finely chopped
• 1 tablespoon tomato paste 

Equipment

• bowl
• frying pan
• grill
• grill pan

Directions

1. Mix tomato paste with chili powder.
2. Combine with orange juice, lime juice and oil in a double resealable bag.
3. Add tenderloin and marinate at least 3 hours.
4. Heat a large pan over high heat to the smoking point, 3 to 4 minutes. Brown pineapple 4 to 5 minutes, stirring occasionally.
5. Add pineapple juice and stir 1 minute, scraping up brown bits from pan.
6. Remove pineapple from heat.
7. Combine in a bowl with pepper, onion and basil.
8. Heat a grill or grill pan over high. Coat with cooking spray.
9. Remove pork from marinade; place on grill. (Discard excess marinade.) Reduce heat to medium; cook, turning occasionally, until pork is no longer pink and internal temperature is 160°F 18 to 20 minutes.
10. Let pork rest 5 minutes before slicing. Spoon salsa over pork.
11. See Nutrition Data's analysis of this recipe ›
12. Bon Appétit