A basic grilled pork tenderloin becomes "company worthy" when paired with a tangy-sweet salsa of green tomatoes and fresh pineapple.

Recipe by MyRecipes July 2010


Credit: Ryan Benyi; Styling: Lynn Miller

Recipe Summary

45 mins
1 hr 5 mins
20 mins
Serves 8


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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 160°F and tenderloin is lightly browned on outside and shows no pink color inside, about 45 minutes. Remove pork to a cutting board and let rest for 10 minutes.

  • Season green tomato-pineapple salsa with salt and pepper. Serve cold with thin slices of pork.

Nutrition Facts

241 calories; fat 6g; saturated fat 2g; protein 37g; carbohydrates 9g; fiber 2g; cholesterol 111mg; sodium 234mg.