Grilled Pork Tenderloin with Green Tomato-Pineapple Salsa

Gluten Free
Dairy Free
Very Healthy
Health score
59%
Grilled Pork Tenderloin with Green Tomato-Pineapple Salsa
65 min.
8
621kcal

Suggestions


Are you ready to elevate your mealtime with a dish that's not only delicious but also bursting with vibrant flavors? Introducing Grilled Pork Tenderloin with Green Tomato-Pineapple Salsa! This delightful recipe is perfect for lunch or dinner, providing a satisfying main course that can serve up to eight people, making it ideal for family gatherings or friendly get-togethers.

The star of this dish is the tender and juicy pork tenderloin, expertly grilled to perfection. Infused with the aromatic essence of garlic and seasoned to taste, this tenderloin will have your guests clamoring for seconds. But what truly sets this meal apart is the refreshing green tomato-pineapple salsa. The combination of tangy green tomatoes and sweet, succulent pineapple creates a unique and flavorful topping that enhances the pork in a way you wouldn’t expect!

Not only is this dish incredibly tasty, but it also boasts a health score of 59, making it gluten-free, dairy-free, and exceptionally healthy. With a balanced caloric breakdown, it features protein-rich pork, vibrant veggies, and a sweet twist from the fruit. Ready in just 65 minutes, you can prepare a meal that’s both nutritious and satisfying with minimal fuss. Let’s get grilling!

Ingredients

  • cloves garlic thinly sliced
  • lb tomatoes green cored chopped
  • tablespoon juice of lemon 
  • tablespoons olive oil 
  • small onion chopped
  • 0.5  pineapple fresh cored cut into 1/4-inch dice ( 2 cups)
  •  pork tenderloin whole
  • servings salt and pepper 

Equipment

  • bowl
  • knife
  • grill
  • kitchen thermometer
  • cutting board

Directions

  1. Combine tomatoes, onion, lemon juice and olive oil in a large bowl. Stir in pineapple, cover and chill until ready to serve. (Can be made up to 1 day ahead. Keep covered and refrigerated.) Makes about 4 cups.
  2. Preheat a gas grill to medium-low. Make small incisions all over tenderloins with a sharp paring knife and insert slices of garlic until well studded. Season with salt and pepper. Oil grates and grill pork, turning often, until a meat thermometer inserted at thickest part of tenderloin reaches 160F and tenderloin is lightly browned on outside and shows no pink color inside, about 45 minutes.
  3. Remove pork to a cutting board and let rest for 10 minutes.
  4. Season green tomato-pineapple salsa with salt and pepper.
  5. Serve cold with thin slices of pork.

Nutrition Facts

Calories621kcal
Protein62.93%
Fat29.44%
Carbs7.63%

Properties

Glycemic Index
14.46
Glycemic Load
4.13
Inflammation Score
-7
Nutrition Score
43.975652010544%

Flavonoids

Eriodictyol
0.09mg
Hesperetin
0.27mg
Naringenin
0.03mg
Luteolin
0.01mg
Isorhamnetin
0.44mg
Kaempferol
0.06mg
Myricetin
0.02mg
Quercetin
1.88mg

Nutrients percent of daily need

Calories:621.49kcal
31.07%
Fat:19.71g
30.32%
Saturated Fat:5.86g
36.66%
Carbohydrates:11.5g
3.83%
Net Carbohydrates:9.91g
3.6%
Sugar:8.27g
9.18%
Cholesterol:294.77mg
98.26%
Sodium:438.11mg
19.05%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:94.78g
189.57%
Vitamin B1:4.54mg
302.54%
Selenium:137.85µg
196.92%
Vitamin B6:3.6mg
179.96%
Vitamin B3:30.56mg
152.8%
Phosphorus:1126.24mg
112.62%
Vitamin B2:1.57mg
92.5%
Zinc:8.61mg
57.42%
Potassium:1977.36mg
56.5%
Vitamin C:41.91mg
50.8%
Vitamin B5:4.22mg
42.17%
Vitamin B12:2.36µg
39.3%
Magnesium:136.08mg
34.02%
Manganese:0.67mg
33.45%
Iron:4.91mg
27.26%
Copper:0.52mg
26.15%
Vitamin E:1.73mg
11.56%
Vitamin D:1.36µg
9.07%
Vitamin A:406.24IU
8.12%
Vitamin K:8.28µg
7.88%
Fiber:1.59g
6.34%
Calcium:45.57mg
4.56%
Folate:17.34µg
4.34%
Source:My Recipes