Pork with Pineapple Salsa

Bring back the taste of summer. Uncover your grill and prepare the ingredients for this easy recipe. Charring the meat, pineapple, and peppers adds a nice smokiness to the meal. As an alternative, you can sear them on the stovetop and finish the meat in the oven.

The salsa would also go well with grilled fish or chicken. If you like some extra heat, swap out the Anaheim peppers for Serrano or habanero varieties. Serve over a bed of tender, buttery lettuce like Bibb or Boston.

Ingredients for salsa dressing:

1 tablespoon extra virgin olive oil

2 tablespoons fresh lime juice

1 tablespoon water

1 clove garlic, minced

1 teaspoon agave nectar

Sea salt and pepper

2 teaspoons cilantro, chopped

Ingredients:

1 pork tenderloin

1 tablespoon olive oil

1 teaspoon ground coriander

½ teaspoon red pepper

1 teaspoon ground cumin

1 teaspoon sea salt

½ teaspoon black pepper

1 red bell pepper

1 fresh pineapple

2 chiles, (Anaheim, serrano, or habanero)

Lettuce

1 avocado

To prepare:

Mix together all of the dressing ingredients. Stir well and set aside.

Preheat the grill, or oven to 350 degrees.

Place the pork in a large Ziploc bag or bowl. Add the olive oil and coat well. Add the spices and rub on all sides.

While the meat is marinating, prepare the fruit and peppers. Cut the pineapple in half horizontally. (Save one half for another use.) Core and slice the pineapple into ¾” slices. Cut the red pepper into four pieces, removing the stem and seeds.

Cook the pork on the grill until it reaches 155 degrees. (For oven: sear until browned on the stove. Transfer to an ovenproof pan and cook to the same temperature.) Remove meat and let it sit loosely covered for 10 minutes.

Brush the grill with olive oil, or heat a grill pan to medium-high on the stove. Grill the pineapple and peppers until charred, about 5 minutes per side. Remove to a cutting board and chop into pieces. Combine with the dressing and mix well.

Place lettuce leaves on plates. Top with slices of pork and spoon on the salsa. Peel the avocado and place a slice on each serving, along with a sprig or two of the fresh cilantro.