THIS STORY HAS BEEN FORMATTED FOR EASY PRINTING

Grilled pork tenderloins with pineapple salsa

Pork tenderloins (Aram Boghosian for The Boston Globe; Food Styling/Sheryl Julian, Catherine Smart, and Jill Gibson)
May 25, 2011

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

Your article has been sent.

Text size +

Serves 4

The salsa is a balance of sweet, sour, and heat. Remove the seeds from the habanero, unless you are a thrill seeker, in which case leave them intact. The marinade creates a sweet, crispy glaze. Cook the pork for 10 minutes before basting to avoid a burnt sugar crust. Serve with tortillas warmed on the grill.

SALSA

4 slices ( 1/2-inch thick) pineapple
2 tablespoons olive oil
2 tomatoes, chopped
1/2 red onion, chopped
1/2 cup chopped fresh cilantro
1 habanero or another hot chili pepper, seeded and finely chopped
Juice of 2 limes
Salt and black pepper, to taste

1. Light a charcoal grill or turn a gas grill to high.

2. In a bowl, sprinkle pineapple with olive oil. Set it on the hottest part of the grill. Cook for 3 minutes on a side. Remove pineapple from grill and leave to cool slightly. Chop it coarsely.

3. In a bowl, combine pineapple, tomatoes, onion, cilantro, chili pepper, lime juice, salt and black pepper. Taste for seasoning, and add more salt and pepper, if you like.

PORK

1/2 cup lager beer
1/4 cup brown sugar
1 tablespoon smoked paprika or pimenton
2 pork tenderloins (about 1 pound each)
Salt and pepper, to taste

1. In a bowl, stir together beer, brown sugar, and smoked paprika.

2. Sprinkle pork with salt and pepper. Place pork on hottest part of the grill. Cover, and cook for 10 minutes.

3. Turn pork, baste with beer marinade, cover, and continue cooking for 5 minutes. Repeat twice, cooking pork for 5 minutes more each time (25 minutes total), or until a thermometer inserted into the center of the meat registers 145 degrees.

4. Remove pork from grill and set aside for 5 minutes. Slice and serve with salsa.

Karoline Boehm Goodnick