Grilled Pork Tenderloin with Plantain Pineapple Salsa

Simple Mexican-spiced grilled pork tenderloin gets an added boost of flavor from pineapple and sweet plantain salsa for the perfect, vibrant summertime meal!

Grilled Pork Tenderloin with Plantain Pineapple Salsa | Empowering Nourishment

Hello everyone! We are officially smack in the middle of summer, which means the temperature is hovering right around 100 every day here in Austin, TX. Is it just me or is this summer hotter than past ones? We’ve just returned from a 4th of July family beach trip so I’m spending my weekend catching up on some work, avoiding the heat, and looking longingly at the pool. In a week I’ll be on my way to Denver, CO to visit my best friend, and I’ll be making another trip to Denver at the end of August to participate as a group leader for a class of NTCs through the Nutritional Therapy Association, where I graduated from last November! So much to look forward to the rest of this summer!

I’ve been making a lot of updates to the site now that I’ve got more time to spend on it, and I’ve finally put up my “Work With Me” page plus I’m starting a free, weekly newsletter. You can sign up by hitting the “join list” button at the top of this page! I’m planning to use the newsletter to send you recipe ideas from around the web, health tidbits, and maybe more details about what I’m trying right now for my own health.

Plantain Pineapple Salsa | Empowering Nourishment

We’ve only just figured out how to grill in my house this year, and now I find myself leaning toward grilling as often as possible. Minimal cleanup, super quick, and saves the house from getting hot? Yes. Please. I love grilled pork tenderloin because it cooks up quickly and takes on flavor well, making it an excellent weeknight meal candidate. This version features a slightly spicy marinade with lime juice, chili powder, and cumin, but then we cool things down with the caramelized plantain, pineapple, and avocado salsa. The only real caveat to making pork tenderloin is that it can quickly go from under-done to overcooked and powdery. The safe point for cooking pork tenderloin is 145 degrees, though I personally like mine right at 150 where it is still slightly pink, but super tender. I recommend getting an instant-read digital thermometer for grilling, I use this one and it is a great way to ensure you aren’t overcooking your dinner!

About this salsa, it is goooood. And you can put it on anything – pork, chicken, fish, or flank steak would all be delicious. Important note – you need to use BROWN sweet plantains for this salsa. I initially tried it with green plantains because that’s all I could find, but it was way too starchy, almost like I’d put potatoes in the salsa, no thank you. But, with the sweet caramelized plantains, fresh pineapple, creamy avocado, lime, cilantro, and green onions, you’ve got the perfect balance of flavors.

I hope you enjoy this grilled pork tenderloin with pineapple plantain salsa all summer long!

Grilled Pork Tenderloin with Plantain Pineapple Salsa | Empowering Nourishment

Grilled Pork Tenderloin with Plantain Pineapple Salsa

Mexican-spiced grilled pork tenderloin is accompanied by a caramelized sweet plantain and pineapple salsa for the perfect summertime meal!

Course Main Course
Cuisine American
Servings 6 people


For the Pork Tenderloin

  • 2 Pork Tenderloins
  • 2 tsp Coarse Kosher Salt
  • 1 tsp Pepper
  • 1 tsp Cumin
  • 1 tsp Chipotle Pepper Powder
  • 1 tsp Coriander
  • 1/4 Cup Lime Juice

For the Plantain Pineapple Salsa

  • 1 Tbs Avocado Oil, or other Fat of Choice
  • 1 Plantain, (Ripe/brown, not green!)
  • 1 Cup Pineapple, Diced
  • 1 Lime, Juiced
  • 1/4 Cup Cilantro
  • 1/4 Cup Green Onion, Thinly Sliced
  • 1 Jalapeno, Diced
  • 1 Small Avocado, Diced


For the Pork Tenderloin

  1. Combine spices, then rub the pork tenderloin with the spices, and add pork tenderloin to a bag or container with the lime juice. Marinate for at least 30 minutes and up to 24 hours. 

  2. Heat half of grill to high and the other half to low heat. Grill pork tenderloin for 5-7 minutes on each side, with the grill lid closed, until the internal temperature reaches at least 145. If pork tenderloin starts getting too charred, move to the side with low heat and close the lid of the grill. 

  3. Remove pork tenderloin from the grill and allow to rest for 10 minutes before slicing. 

For the Plantain Pineapple Salsa

  1. Heat the avocado oil in a pan over medium-high heat and add the diced plantains. Cook plantains until browned and crisp. 

  2. Remove plantains from pan and add pineapple, sauteing for 3-5 minutes until caramelized. Add more oil to the pan if needed.

  3. Combine caramelized plantains and pineapples with the lime juice, cilantro, green onion, jalapeno, and avocado. Top pork tenderloin with the salsa. 


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