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Published: Sunday, 7/13/2014 - Updated: 1 year ago

Dinner Tonight: Grilled Pork with Spicy Pineapple Salsa

“The sweet and spicy pineapple salsa is equally good spooned over chicken or shrimp,” writes Diane Nemitz.

Slightly adapted from Taste of Home, June/July 2014.


1 16-ounce jar chunky salsa

1 8-ounce can unsweetened crushed pineapple

1/2 cup grape juice

1/4 cup packed brown sugar

1/4 cup lime juice

1/4 cup thawed orange juice concentrate

2 tablespoons Worcestershire sauce

1 teaspoon garlic powder

1/4 teaspoon cayenne pepper


1 teaspoon ground cumin

1/2 teaspoon pepper

1/4 teaspoon cayenne pepper

2 pork tenderloins, 1 pound each

lime wedges

In a saucepan, combine the first nine ingredients. Bring to a boil; cook 20 minutes or until mixture reduces by half, stirring occasionally.

Meanwhile, for pork, mix cumin, pepper, and cayenne pepper; rub on tenderloins. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly.

Grill tenderloins, covered, over medium heat or broil 4“ from heat 18-22 minutes or until a thermometer reads 145F, turning occasionally.

Let stand 5 minutes before slicing. Serve with salsa and lime wedges.

Makes 8 servings.

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