Monday, July 23, 2012

Grilled Pork Medallions with Pineapple Salsa

Pineapples were on sale at my local grocery store recently.  The sweet aroma of the ripe pineapple inspired me to find a way to use it for our dinner.

Since the temperature that day was flirting with 90 degrees F, I decided the only way to cook dinner was outside on the grill.  This delicious pineapple salsa was a refreshing addition to medallions of pork tenderloin, tenderized by a lime marinade and grilled on skewers.

Pineapple Salsa and Grilled Pork Medallions

Pork Lime Marinade Ingredients

Grilled Pork Medallions with Pineapple Salsa

  • 1 pork tenderloin, sliced into medallions
  • zest of 1 lime
  • 2 limes, juiced
  • 1 tablespoon of honey
  • 3 green onions, chopped
  • 1 jalapeno, seeded and chopped
  • 2 cloves garlic, chopped
  • 1/2 teaspoon kosher salt
  • 1/2 cup olive oil

The Pineapple Salsa

Pineapple Salsa Ingredients
  • 1/2 fresh pineapple, cored and chopped
  • 1/2 red onion, chopped
  • 1/2 English cucumber, chopped
  • 1/2 red pepper, chopped
  • 1 jalapeno, seeded and chopped
  • Handful of fresh cilantro, chopped
  • 1 lime, juiced
  • Salt and pepper to taste

Make the marinade for the pork by whisking together the zest and lime juice, honey, onions, jalapeno, garlic, salt, and oil in a small bowl.

Slice the pork tenderloin into medallions.  Place the pork and the marinade together into a plastic bag with a zip closure and refrigerate for at least one hour.

Marinate Pork for at Least One Hour

Mix together the salsa ingredients.  Taste and season with salt and pepper as needed.  Refrigerate for at least one hour to allow the flavors to combine.

Pineapple Salsa

Preheat your grill.  Place the pork medallions on skewers and grill until done, about 4-5 minutes per side.  Serve with the pineapple salsa and coconut rice.

Grilled Pork Medallions with Pineapple Salsa

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