RECIPE: Latin Rubbed Pork Tenderloin with Grilled Pineapple

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Photo courtesy of Kim Galeaz

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