1 tablespoon plus 2 teaspoons fresh lime juice, divided
4 (1/2-inch-thick) slices pineapple
1 medium red onion, cut into 1/2-inch-thick slices
1 tablespoon minced jalapeño pepper
3/8 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
How to Make It
Combine pork and 1 tablespoon juice; let stand 10 minutes. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add pineapple and onion; cook 4 minutes on each side or until onion is tender. Coarsely chop pineapple and onion; combine in a medium bowl with remaining 2 teaspoons lime juice, jalapeño, and 1/8 teaspoon salt. Sprinkle pork with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Heat grill pan over medium-high heat. Coat pan with cooking spray. Add pork; cook 4 minutes on each side or until done.
I altered this a bit. I marinated the pork beforehand in Worcestershire and white wine vinegar. I did not add any salt. I used shallots instead of red onions. And added chopped basil to the salsa. It came out amazing.
Good, simple meal. I used our Trager for both the veggies and the pork. Using a grill rack, it took 10 minutes each side for the pineapple/onion and 7 minutes each side for the pork. Perfect. Don't forget to wear gloves while mincing the jalapeno!
Really enjoyed this dish. I simplified the cooking by sauteing the pork, then adding the salsa ingredients to the same pan as the pork was finishing. I took it off the burner and let the onions and peppers cook in the heat of the pan. The salsa then kept the pork moist and the pineapple carmelized that way too. I did add more lime juice for sparkle and moisture. Served with corn and asparagus, though sweet potatoes would also be great.