Name: Tropical Grilled Pork Tenderloin
Prep time: 25 min
Cook time: 15 min
Total time: 50 min
Yield: 8
Cuisine: US
Ingredients: 2 (1 1/4 pound) pork tenderloins; 2 Tablespoons olive oil; 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/2 teaspoon smoked paprika; 1/2 teaspoon salt, or to taste; 1/2 teaspoon cayenne pepper, optional; 2 mangoes, peeled, seeded, and chopped; 1/2 cup diced red bell pepper; 1 jalapeño pepper, seeded and minced; 1/2 cup diced pineapple; 1 lime, zested and juiced; 1/4 cup minced red onion; 1 clove garlic, minced; 1/4 cup minced fresh cilantro; Salt and pepper, to taste

Elevate your grilling game with these succulent pork tenderloins, kissed by the flames and crowned with a vibrant mango-pineapple salsa. The dance of sweet, spicy, and savory will transport your taste buds to paradise.

Follow The Directions

01

Step

Pat the pork tenderloins dry with paper towels and then rub with olive oil. (Prep time: 5 minutes)

02

Step

In a small bowl, combine the cumin, coriander, smoked paprika, salt, and cayenne pepper (if using). Evenly sprinkle each tenderloin with the spice mixture and allow to sit at room temperature for about 20 minutes. (Prep time: 5 minutes, Resting time: 20 minutes)

03

Step

Preheat an outdoor grill to 400 degrees F (200 degrees C). Ensure the grates are clean and lightly oiled to prevent sticking. (Prep time: 10 minutes)

04

Step

While the grill heats up, prepare the salsa: In a glass or non-reactive bowl, combine the mango, bell pepper, jalapeño, pineapple, lime zest, lime juice, garlic, and cilantro. Toss gently; season to taste with salt and pepper. Cover and refrigerate until ready to serve. (Prep time: 15 minutes)

05

Step

Sear the tenderloins directly on the preheated grill grates until attractive grill marks appear, about 1 1/2 to 2 minutes. Rotate the tenderloins, but do not turn over, to create a crosshatch pattern of grill marks, about 2 minutes more. Turn tenderloins and repeat on the other side. (Cook time: 6-8 minutes)

06

Step

If using a gas grill, turn off the heat under half of the grates, and move the tenderloins to the unheated side of the grill. Close the lid and continue cooking, using indirect heat, until an instant-read thermometer inserted into the thickest part of the tenderloins registers 140 degrees F (60 degrees C). (Cook time: 10-15 minutes)

07

Step

Remove the tenderloins from the grill, cover loosely with foil, and let them rest until the internal temperature rises to 145 degrees F (63 degrees C), about 10 minutes. (Rest time: 10 minutes)