Grilled Pork Tenderloin with Mango Salsa
Grilled Pork Tenderloin with Mango Salsa
2 pork tenderloin's, each about 1 - 1.25 lbs
6 oz pineapple juice
1 1/2 Tablespoon peeled and grated fresh ginger
3 Tablespoons soy sauce
2 Tablespoons rice wine vinegar
Kosher Salt and freshly ground black pepper, to taste
Mango Salsa
4 - 6 Boston or Iceberg Lettuce leaves
1. Combine the pineapple juice, ginger, soy sauce and vinegar in a zip top
plastic bag, add pork tenderloin and marinade in the refrigerator for about
an hour, turning occasionally.
2. Remove pork from refrigerator, discard marinade and sprinkle pork with
salt and pepper. Leave out at room temperature until ready to grill (about
30 minutes).
3. Heat grill and coat rack with a little olive oil.
4. Insert thermometer into one of the pork loins and grill for about 25
minutes, or until internal temperature reaches about 160, turning
occasionally.
5. Remove from heat, let stand for about 10 minutes.
6. To serve, slice thin and top with Mango Salsa on a bed of lettuce leaves.
Yield: 4 - 6 Servings
|
Linear Mode
