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

  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