Chipotle Garlic Grilled Pork with Pineapple Salsa
Seasoned pork tenderloin grilled over medium heat and brushed with a honey-lime glaze, served alongside charred pineapple, bell pepper, and red onion salsa brightened with cilantro and lime juice. Quick weeknight dinner with smoky-sweet flavors.
Ingredients
- 2 pounds pork tenderloin
- 2 ½ teaspoons chipotle and roasted garlic seasoningsmoked paprika plus garlic powder0.75 teaspoon smoked paprika plus 0.25 teaspoon garlic powder per 1 teaspoon seasoningflavor adjustment
2
- 3 teaspoons lime juice, divided
- 2 tablespoons honey
- ½ medium pineapple, peeled, cored, cut into 3/4-inch slices
- 1 small red bell pepper, seeded and quartered
- 1 small red onion, peeled and cut into 3/4-inch thick slices
- 1 tablespoon fresh cilantro, chopped
Instructions
- 1
Sprinkle tenderloin with chipotle and roasted garlic seasoning.
- 2
Mix lime juice and honey in a small bowl; set aside.
- 3
Grill pork over medium heat, turning occasionally, and brush with honey-lime mixture during final minutes until desired doneness. Let rest.
- 4
Grill pineapple slices, bell pepper quarters, and onion slices until lightly charred and tender-crisp.
- 5
Cool slightly, then coarsely chop grilled vegetables and pineapple. Combine in bowl with remaining lime juice, remaining seasoning, and cilantro.
- 6
Slice rested pork and serve with pineapple salsa.
Tips
Let pork rest 5 minutes after grilling to redistribute juices before slicing.
Watch vegetables closely during grilling to avoid burning; aim for charred edges with tender centers.
Divide lime juice as specified: 2 teaspoons for honey glaze, 1 teaspoon for salsa.
Good to Know
Refrigerate leftovers in airtight container up to 3 days. Reheat pork gently over low heat or serve cold.
Prepare salsa ingredients (chop pineapple, pepper, onion) and store separately up to 4 hours. Assemble salsa just before serving to maintain texture.
Serve warm pork with salsa alongside grilled vegetables or over rice.
Common Mistakes
Skip brushing pork with honey-lime mixture to avoid dry meat.
Don't over-grill vegetables to avoid mushy texture.
Add cilantro just before serving to avoid oxidation and browning.
Substitutions
2