Colombian-Spiced Pork Tenderloin with Pineapple Salsa

In a small bowl, combine olive oil, garlic, cumin, coriander, smoked paprika, oregano, achiote powder (if using), salt, and pepper. This is the marinade.

Place the pork tenderloin in a resealable bag or shallow dish. Pour the marinade over the pork, ensuring it's evenly coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for maximum flavor.

While the pork marinates, prepare the pineapple salsa. In a medium bowl, combine the diced pineapple, red onion, red bell pepper, jalapeño, cilantro, and lime juice. Mix well and set aside.

Preheat your grill to medium-high heat or oven to 400°F (200°C).

If grilling: Grill the pork tenderloin for 15-20 minutes, turning occasionally, until a meat thermometer inserted into the thickest part registers 145°F (63°C).

If roasting: Place the pork tenderloin on a baking sheet and roast for 20-25 minutes, or until a meat thermometer inserted into the thickest part registers 145°F (63°C).

Let the pork tenderloin rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful final product.

Slice the pork tenderloin and serve immediately with the fresh pineapple salsa on top.