Colombian-Spiced Pork Tenderloin with Pineapple Salsa

Tender pork tenderloin marinated in a vibrant blend of Colombian spices, grilled or roasted to perfection, and topped with a refreshing pineapple salsa. A delicious and flavorful dinner that's easy to prepare.

Prep Time

20 minutes

Total Time

45-50 minutes (plus marinating time)

Calories

395 kcal

Difficulty

Easy

Equipment

3 items

Cost

£2.55/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Quick & Easy•Grilling•Roasting

Mood:

Healthy

Ingredients

Servings

1.5lbsPork Tenderloin(trimmed of silver skin)

£7.50

1cupPineapple(diced)

£1.00

0.3cupRed Onion(finely diced)

£0.15

0.3cupRed Bell Pepper(finely diced)

£0.25

0.5Jalapeño(minced (remove seeds for less heat))

£0.15

2tablespoonsCilantro(chopped)

£0.30

2tablespoonsLime Juice

£0.20

2tablespoonsOlive Oil

£0.20

2clovesGarlic(minced)

£0.10

1teaspoonGround Cumin

£0.05

1teaspoonGround Coriander

£0.05

0.5teaspoonSmoked Paprika

£0.05

0.5teaspoonDried Oregano

£0.05

0.3teaspoonAchiote Powder (Annatto)(Optional for color and flavor)

£0.10

1teaspoonSalt

0.5teaspoonBlack Pepper

£0.05

Total Cost

£10.20

£2.55 per serving

Instructions

1.
In a small bowl, combine olive oil, garlic, cumin, coriander, smoked paprika, oregano, achiote powder (if using), salt, and pepper. This is the marinade.
2.
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.
3.
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.
4.
Preheat your grill to medium-high heat or oven to 400°F (200°C).
5.
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).
6.
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).
7.
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.
8.
Slice the pork tenderloin and serve immediately with the fresh pineapple salsa on top.

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My Notes

Nutrition Information

Nutrition per serving (195g)

395 kcal / 1653 kJ

Carbs

10g

4% of RDA

Fat

18g

26% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

1.5 g

5% of RDA

Sugar

7 g

8% of RDA

Sodium

680 mg

30% of RDA

Saturated Fat

3.5 g

18% of RDA

Chef's Tips

For a spicier salsa, leave the seeds in the jalapeño or add a pinch of cayenne pepper.

Serve the pork with a side of rice and beans for a complete Colombian-inspired meal.

Marinating the pork overnight will result in even more flavor.

Make the salsa ahead of time and let it chill in the refrigerator for at least 30 minutes to allow the flavors to meld.

Cooking Equipment

Grill or Oven

Mixing Bowls

Cutting Board

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a spicier salsa, leave the seeds in the jalapeño or add a pinch of cayenne pepper.

Serve the pork with a side of rice and beans for a complete Colombian-inspired meal.

Marinating the pork overnight will result in even more flavor.

Make the salsa ahead of time and let it chill in the refrigerator for at least 30 minutes to allow the flavors to meld.

Colombian-Spiced Pork Tenderloin with Pineapple Salsa

Ingredients

Instructions