“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.
Salsa:
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
Pork:
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.