OPEN KITCHEN with NATHAN SCOTT
Grilled Pork Tenderloin with Fruit Salsa
This same dish can also be prepared using chicken, fish, or shrimp for a quick and simple dinner any night of the week.
|2||tablespoons extra-virgin olive oil, plus more for greasing|
|3||cloves garlic, peeled and minced|
|1||tablespoon curry powder|
|¼||teaspoon crushed red pepper flakes|
|Kosher salt and freshly ground black pepper|
|2||pork tenderloins (about ¾ – 1 pound each), trimmed and patted dry|
|1||cup pineapple, peeled and cut into ½-inch chunks|
|½||cup red bell pepper, ribs and seeds removed, diced|
|¼||cup red onion, peeled and diced|
|1||jalapeno pepper, ribs and seeds removed, diced|
|2||tablespoons fresh cilantro, chopped, plus more for garnish|
|Juice of 1 lime, plus additional lime wedges for garnish|
- In a shallow baking dish, combine the olive oil with the garlic, curry powder, and crushed red pepper flakes. Season the mixture with black pepper. Add the pork tenderloins to the dish, rotating the pork so it is coated on all sides with the marinade. Cover and refrigerate for 30 to 60 minutes.
- Meanwhile, in a mixing bowl, combine the pineapple with the bell pepper, and onion. Add as much of the jalapeno as you like, and stir in the cilantro and lime juice. Season the salsa to taste with salt and black pepper. Then cover and refrigerate until ready to serve.
- Preheat the grill to medium-high and lightly grease the grate with olive oil. Remove the pork tenderloins from the marinade, and season with salt. Grill the pork, turning often, until grill marks appear and the meat reaches an internal temperature of 145°F (155°F for well-done meat) on an instant-read thermometer inserted into the thickest part of the meat, 15 to 18 minutes. Remove the pork from the grill and allow to cool slightly before slicing and serving with the fruit salsa.
Nathan Scott is the author of Nathan Scott’s Open Kitchen: Annual Recipes 2011
Copyright © 2014 by Nathan Scott. All rights reserved.
Category: Open Kitchen