1 Frontera brand Golden Pineapple
1 Package Pork Tenderloin (about 2lbs)
4TB Soy Sauce
1TB Honey
6 Cloves of Garlic, Minced
1tsp Red Pepper Flakes
1/2c Red Onion, Chopped
2TB Fresh Lime Juice (about 4 limes)
1 Jalapeno, Minced
1/4c Cilantro, Chopped
1TB Light Brown Sugar
Salt to taste
Peel and core your pineapple. Divide it in half. Put one half thru a juicer (or blender and strain). It should come out to about 1c of juice. Place juice in a non metal bowl. Cut up the other half of the pineapple into a small dice. Place that into another non metal bowl.
Into your pineapple juice, add the soy sauce, minced garlic, honey and red pepper flakes. Mix well. Pour into a large gallon sized zip-top bag. Add in your rinsed pork tenderloin, and remove excess air. Marinate in the refrigerator for 8-24 hours , turning occasionally.
Into your bowl of diced pineapple, add your lime juice, jalapeno, red onion, cilantro, & brown sugar. Mix well, season to taste with salt if desired. Cover and refrigerate.
One hour before you want to eat, remove the pork and salsa from the refrigerator. Let the pork sit at room temp for 30 minutes. Start your grill, lightly grease the grates and heat over high heat. Place the pork tenderloin on the grill(reserving the marinade). Grill over direct heat for 3 minutes each side (total of 12 minutes).
Place pork over indirect heat(for instance I have 4 burners, so I turn off the middle two and put the pork over those, while the outside two stay on.) and cook until the internal temperature is 140-145°. Remove the pork and put on a plate, covering with foil to rest.
While your pork is resting, pour your reserved marinade into a small saucepan. Bring to a boil over Med-High heat, boil for at least 5 minutes, or until it has reduced in half stirring occasionally.
To serve, slice the pork into 1/2" medallions and top with your sauce and pineapple salsa.
