- Chef Eric
Weekend Meal Inspiration - BBQ Pork Tenderloin & Grilled Pineapple Salsa
Updated: Apr 17
This week's weekend meal inspiration uses Death By Pork, the week's feature product. The heat in the blend goes perfectly with this salsa which can be grilled or mixed together fresh. Try both and let us know what you think!
1 pork tenderloin
1 tbsp Township27 Death by Pork
½ pineapple, peeled and sliced
1 small red onion, quartered and skewered
1 red bell pepper, whole
1 jalapeño, whole
¼ cup Olive oil
1 tsp of Township27 Death by Pork
1 bunch cilantro, leaves and top stems only, minced (optional)
1 lime, juiced
Preheat the grill to 450°F
Trim the silverskin off the pork tenderloin. For a detailed video of how to trim silverskin, see this video from Traeger.
Generously rub Death by Pork over the tenderloin and let it sit for 10min.
Clean and oil the grill.
Mix olive oil with the second portion of Death by Pork. Brush vegetables lightly with the mixed oil.
Add to the hot grill and cook for 3-6 minutes or until there are char marks. Flip or rotate whole vegetables for even charring.
Remove and let cool.
Add the tenderloin to the grill, tucking under any ends that are thinner than the rest of the tenderloin.
Sear for 3min on each side.
Move to indirect heat and cook for ~15 per pound of meat. Cook until you reach an internal temperature of 145-150°F.
While the tenderloin is cooking, chop the cooled, grilled vegetables.
Toss vegetables with the lime juice and set aside in the refrigerator until ready to serve.
Remove the tenderloin from the grill and let it rest 3-5 minutes tented under foil.
Slice and serve with the pineapple salsa.