Grilled Pork Tenderloin with Grilled Pineapple–Red Onion Salsa
By Steve Dunn
PUBLISHED MAY/JUNE 2017
WHY THIS RECIPE WORKS
To produce pork tenderloin with a rich crust and a tender, juicy interior, we used a half-grill fire and seared the roast on the hotter side of the grill. This allowed the exterior to develop flavorful browning before the interior was cooke...