Glazed Pork Tenderloin with Pineapple Salsa
A classic family recipe.
Glazed Pork Tenderloin with Pineapple Salsa
Ingredients
Spice Rub
1 TablespoonĀ each garlic powder and chili powder
1 Ā½ tsp. sugar
1 tsp. salt
Ā¼ tsp. pepper
You can also use any pre-made rub you have at home.Ā The House of Q House Rub is my recommendation.
Sauce
1 cupĀ apricot or peach jam
1/3 cupĀ barbeque sauces (use your favourite brand or try my favourite brand ā Rufus Teague)
1 tsp. grated fresh ginger root*
Ā¼ tsp. garlic powder
Ā¼ tsp. hot pepper sauce
3 Tbsp. lime juice
2Ā pork tenderloins, trimmed of fat and silverskin
Pineapple Salsa
2 cupsĀ chopped fresh pineapple, (about half pineapple)
1Ā mango, peeled and chopped
1/4 cupĀ finely chopped red onion
2 tbspĀ orange juice
1 tbspĀ minced jalapeƱo peppers
1 tbspĀ finely chopped fresh mint
1 tbspĀ liquid honey
Instructions
Pork Tenderloin:
Combine spice rub ingredients, rub into tenderloins.Ā Cover loosely and refrigerate for 4 ā 24 hours.Ā Of course, if youāre in a hurry they can go right on the grill.
Mix sauce ingredients.Ā Remove Ā½ cup for basting, reserve remainder.
Preheat grill to medium-high.Ā Grill for 5 minutes, turning occasionally to sear and set the spice crust.Ā Reduce heat to medium low and baste with sauce, cooking until internal temperature reaches 140-145 degrees.Ā Donāt overcook!Ā Pork should still be slightly pink in the center.
If youāre not into grilling you can also roast it in the oven.Ā Preheat oven to 400 degrees.Ā Line a baking sheet with foil.Ā Spray a baking rack that fits inside the baking sheet with Pam (this reduces clean-up), and place on baking sheet.Ā Place tenderloins on rack.Ā Bake for 15 minutes, and baste with sauce.Ā Bake another 10 minutes, baste again.Ā Continue basting until internal temperature of 145 degrees is reached.
Let rest for 5-10 minutes to allow juices to reabsorb into meat.Ā Slice and serve with reserved sauce, or with a fresh pineapple or mango salsa.
Pineapple Salsa:
In bowl, combine pineapple, mango, onion, orange juice,Ā jalapeƱo pepper, mint and honey. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Notes
Donāt be tempted to use powdered ginger, the taste doesnāt come close to freshly grated ginger.Ā But you only need a little bit, so what are you going to do with the rest of the ginger you just bought?Ā One of my favourite cooking tips is to buy fresh ginger root and freeze it. Hereās aĀ video linkĀ that does a much better job of explaining it than I could on paper.Ā And yes, you can buy the microplane grater at Lepp Farm Market.
