Tropical Pork Tenderloin
Prep Time
Serves
Cooking Mode
2½ pounds whole pork tenderloin
1 tbsp Sensations Extra Virgin 100% Olive Oilsalt and freshly ground pepper
1 cup Peach-Pineapple Salsa
3 tbsp firmly packed Light Brown Sugar
2 tbsp fresh lime juice
2½ pounds whole pork tenderloin
1 tbsp Sensations Extra Virgin 100% Olive Oilsalt and freshly ground pepper
1 cup Peach-Pineapple Salsa
3 tbsp firmly packed Light Brown Sugar
2 tbsp fresh lime juice
Directions
1Prepare a gas or charcoal barbecue for medium-high heat.
2Rub tenderloin all over with olive oil and then season to taste with salt and pepper.
3Place pork on the grill over heat.
4Cover barbecue and cook until underside is browned, about 8 minutes.
5Turn tenderloin over, cover, and continue cooking until underside is browned, another 8 minutes.
6Continue cooking, turning twice more, until well browned on all sides, 7-8 more minutes.
7In a small bowl, mix together salsa, brown sugar, and lime juice.
8Brush half of the mixture over pork and cook until glaze is bubbling, about 2 minutes.
9Turn pork over, brush with remaining glaze, and cook until glaze sizzles and pork is just barely pink in center (cut to test) and registers 140°F on a meat thermometer, about 2 more minutes.
10Transfer to a cutting board or serving platter. Let stand 5 minutes, then cut crosswise into slices.
Tips
1
Reserve leftover meat for Stir-Fry Pork and Vegetables over Couscous Recipe.
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