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
-
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. -
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). -
Heat grill and coat rack with a little olive oil.
-
Insert thermometer into one of the pork loins and grill for about 25
minutes, or until internal temperature reaches about 160, turning
occasionally. -
Remove from heat, let stand for about 10 minutes.
-
To serve, slice thin and top with Mango Salsa on a bed of lettuce leaves.
Yield: 4 - 6 Servings