New Recipe: Grilled Pork Tenderloin with Mango Salsa

What I love about spring, summer and fall in the mid-west, besides the lack of snow, is the ability to grill out!

Grilling is so easy, fun and delicious! I discovered a great recipe for grilling pork tenderloin. It’s so flavorful and juicy – the whole family loved it.

I would have never thought about adding pineapple juice to a marinade until I saw it in June’s issue of Cooking Light (Page 67). Of course, I’ve altered the recipe to make it easier and with ingredients I had in my own pantry. I also excluded the garlic as my husband is a big garlic lover and didn’t like the idea of mixing the 4 garlic cloves with pineapple juice, but you may want to give it a try. Go ahead and experiment, I give you permission

Another note about it’s doneness, the latest recipes call for the pork tenderloin to cook up to 155 F degrees and then allow to sit for the temperature to reach 160. That’s a little too raw for my family, so I cook it until 160 and then let it come up to about 165.

Here’s the grilled pork tenderloin recipe– enjoy it with my Mango Salsa!

Cariños,
Betty