Pork Tenderloin with Pineapple-Papaya Salsa

Pork Tenderloin with Pineapple-Papaya Salsa

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Rated: 0
  • Makes: 6 servings
  • Prep 30 mins
  • Marinate 30 mins to 2 hrs
  • Grill 20 mins
  • Stand 15 mins
  • Carb Grams Per Serving: 12


  • 2 1 - pounds pork tenderloins
  • 2 teaspoons olive oil
  • 2 teaspoons chili powder (hot-style, if desired)
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground ancho chile pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano, crushed
  • 8 ounces fresh pineapple, coarsely chopped (about 1 1/2 cups)
  • 8 ounces papaya, peeled and coarsely chopped (about 1 1/2 cups)
  • 1/4 cup thinly sliced green onions
  • 1/4 cup snipped fresh cilantro
  • 1 teaspoon finely shredded lime peel
  • 1 tablespoon lime juice
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 2 tablespoons pumpkin seeds (pepitas), toasted
  • Fresh cilantro leaves


  1. Trim fat from the pork. Rub pork with the 2 teaspoons olive oil. In a small bowl combine chili powder, the 1 teaspoon salt, the black pepper, ancho chile pepper, cumin, and oregano. Sprinkle chili powder mixture evenly over all sides of the pork; rub in with your fingers. Let stand at room temperature for 30 minutes or cover and refrigerate for up to 2 hours.
  2. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place pork on greased grill rack over the drip pan. Cover; grill 20 to 25 minutes or until slightly pink in the center (145 degrees F).* (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place pork on greased rack over burner that is off. Grill as above.) Remove pork from grill; tent with foil and let stand for 15 minutes before slicing.
  3. Meanwhile, for salsa, in a large bowl gently toss together pineapple, papaya, green onions, the snipped cilantro, lime peel, lime juice, the 1 tablespoon olive oil, and the dash of salt.
  4. To serve, cut pork into very thin slices and place on a platter. Top with the salsa, pumpkin seeds, and cilantro leaves.

Nutrition Facts Per Serving:

Servings Per Recipe: 6
PER SERVING: 271 cal., 10 g total fat (2 g sat. fat), 98 mg chol., 594 mg sodium, 12 g carb. (3 g fiber, 7 g sugars), 34 g pro.

Diabetic Exchanges

Lean Meat (d.e): 4.5; Fruit (d.e): 1; Mark as Free Exchange (d.e): 0;