RECIPE: Latin Rubbed Pork Tenderloin with Grilled Pineapple
2 pork tenderloins, about 2-2.75 pounds total
Latin Spice Rub*
1 tablespoon dark brown sugar
1 1/2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cumin
1/4 teaspoon cayenne
8-10 Thick fresh pineapple slices
1 stick melted butter
1-2 teaspoons Saigon cinnamon*
2-3 tablespoons sugar*
Mix together Latin spice rub. *Make a double batch of rub if you like a thicker, spicier layer on your pork tenderloin. Rub spice mixture over pork tenderloins. Cover and refrigerate rubbed tenderloins for 2 to 24 hours. Remove from refrigerator 30 minutes prior to grilling. Prepare medium-hot fire in charcoal grill, preheat gas grill to medium-high, or set large grill pan over medium-high heat on stovetop. Spray grill grate with vegetable oil spray. Grill pork, covered, turning as each side sears, for roughly 10 to 15 minutes or juts until instant-read thermometer reads 145°F. Remove pork and let pork rest for 3 minutes before slicing to allow juices to redistribute.
While tenderloin rests, brush pineapple slices with melted butter lightly. Then sprinkle with cinnamon and sugar. *Use more cinnamon and sugar as desired. Grill pineapple slices a couple minutes over medium heat, just until heated throughout. Enjoy with sliced pork tenderloin.
Recipe by culinary nutritionist & dietitian Kim Galeaz, RDN CD