Combine first 6 ingredients in a 2-quart baking dish. Trim fat from pork. Place pork in dish, turning to coat; cover and marinate in refrigerator 1 hour, turning pork occasionally.
Remove pork from dish; discard marinade. Brush with oil. Insert a meat thermometer into thickest portion of pork. Place on a grill rack coated with cooking spray; grill 25 minutes or until thermometer registers 160° (slightly pink). Cut into 1/4-inch-thick slices. Sprinkle with cilantro and green onions. Serve with Grilled-Pineapple Salsa.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.
I made this tonight for the first time. My husband and I loved it. We will be having the leftover meat and salsa tomorrow and will pair it with fresh cooked spinach with garlic as well as cajun rice. I will definately make this again and again.
This was delicious. I made everything exactly as written, but marinated the pork for ~10 hours. I served it with coconut baked rice and the pineapple salsa and it was perfect. Great amount of heat, with some sweetness, balanced with the creamy coconut rice. Perfect.
This was great. I would definitely serve this to company. The only thing I did differently was to not add the jalapenos to the salsa to tone it down for my six year old. We had this with roasted asparagus.