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Donna Whalen likes to use pineapple in the winter when it is readily available and then switch things up with mangoes and peaches in the warmer months.

  • 4 12-oz. pork tenderloins


  • 1/2 Cup fresh orange juice (2 oranges)
  • 1/4 Cup fresh lime juice (2 limes)
  • 1/4 Cup dark rum
  • 1 medium onion, thinly sliced
  • 6 garlic cloves, minced (11/2 tsp. PENZEYS MINCED GARLIC)
  • 2 tsp. OREGANO
  • 2 tsp. GROUND CUMIN
  • 1 tsp. salt (optional)
  • 1 WHOLE BAY LEAF, broken in half

Fresh Fruit Salsa:

  • 1 small red onion, chopped
  • 1/4 Cup fresh lime juice (2 limes)
  • 11/2 Cups peeled, chopped pineapple, mango or peaches
  • 1 small red bell pepper, chopped
  • 1/4 Cup coarsely chopped fresh cilantro
  • 1 garlic clove, minced (1/4 tsp. PENZEYS MINCED GARLIC)
  • 1/4 Cup fresh orange juice (1 orange)
  • 1 jalapeño pepper, seeded and finely chopped
  • 1/2 tsp. GROUND CHIPOTLE PEPPER (or more, to taste)
  • 1/8-1/4 tsp. salt, to taste
  • 1/4-1/2 tsp. GROUND BLACK PEPPER, to taste

Rinse the tenderloins and pat dry. Combine all of the marinade ingredients together in a zip-top bag and slosh around to combine. Add the pork and slosh to coat. Refrigerate at least 8 hours or overnight.

Heat your grill to medium-hot. Remove the pork from the bag, discarding the marinade. Pat the tenderloins dry. Rub with a small amount of olive oil to prevent sticking. Grill for 8-10 minutes per side or until a thermometer reads 155° when inserted in the thickest part of the meat. Remove from the grill, cover loosely with foil and let rest for 5-10 minutes (the temperature will continue to rise while the meat rests). Slice and serve with Fresh Fruit Salsa. If it isn't grilling season in your neck of the woods, preheat oven to 425°. Brown the tenderloins by searing over high heat in a pan on the stovetop, about 2 minutes per side, then finish in the oven until the desired temperature is reached, 15-20 minutes or so.

For the Salsa: Combine all of the ingredients in a large bowl. Taste and adjust seasonings. Cover and refrigerate for at least half an hour. Can be made the day ahead.

Prep. time: 15 minutes plus marinating time
Cooking time: about 30 minutes
Serves: 6-8

Nutritional Information:
Servings 8; Serving Size 5 oz. pork, 1/3 cup salsa (249g); Calories 220; Calories from fat 35; Total fat 4g; Cholesterol 110mg; Sodium 130mg; Carbohydrate 9g; Dietary Fiber 1g.

Cumin Ground .9 oz. 1/4 cup jar
Penzeys Minced Garlic .4oz 1/4 cup jar
Oregano Broken Leaf Turkish .5 oz. 1/2 cup jar
Bay Leaf Whole 1/2 oz. bag
Chipotle Pepper Ground 1.2 oz. 1/4 cup jar
Penzeys Freshly Ground Pepper 2.4oz 1/2 cup jar

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