Grilled Pork Tenderloin with Grilled Pineapple–Red Onion Salsa

Name: Grilled Pork Tenderloin with Grilled Pineapple–Red Onion Salsa
Yield: Serves 4 to 6
Ingredients: 1 1/2 teaspoons, kosher salt; 1 1/2 teaspoons, sugar; 1/2 teaspoon, ground cumin; 1/2 teaspoon, chipotle chile powder; 24 - 32 ounces, pork tenderloins (2 loins, 12- to 16-ounces each), trimmed; 1/2 , pineapple, peeled, cored, and cut lengthwise into 6 wedges; 1 , red onion, cut into 8 wedges through root end; 4 teaspoons, extra-virgin olive oil; 1/2 cup, minced fresh cilantro; 1 , serrano chile, stemmed, seeded, and minced; 2 tablespoons, lime juice, plus extra for seasoning

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Appears in Cook's Illustrated May/June 2000, America's Test Kitchen TV

Pork

Grilling & Barbecue

For a rich crust and tender, juicy meat, we explored the highs and lows of grilling.

SERVES4 to 6

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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...

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