 Entrée Try This Recipe With Wine Country Roasted Pineapple & Poblano Salsa Many Salsa2U™ recipes are based upon a recipe provided by the salsa manufacturer. However, we frequently modify these recipes in the Salsa2U test kitchen based upon the response of our taste panel. |
|
DIRECTIONS: • 2 1 lb-- Pork tenderloins, trimmed of fat and sliver skin • 3 Tablespoons- extra virgin olive oil • 1 Tablespoon- ground chipotle chili powder • 2 Teaspoons- sea salt • 1 Teaspoon- fresh ground black pepper • 1 Teaspoon-dried Mexican oregano, crumbled • 1 1/2 Tablespoons- minced garlic • 3 Tablespoons- fresh line juice • 1 Jar- Roasted Pineapple & Poblano Salsa Rub the pork tenderloins all over with olive oil, then sprinkle evenly with chipotle chili powder, salt, pepper, and oregano. Rub the tenderloins well with the garlic and drizzle the lime juice over tenderloins. Allow the tenderloins to rest, refrigerated, for 45 minutes before cooking. Next... --Preheat grill to high heat-- Place tenderloins on the hottest part of the grill and cook, turning occasionally, until well browned on all sides- about 10 minutes total cook time. Then reduce the grill temperature to low and continue to cook, turning occasionally, until the tenderloins reach a center temperature of 145 degrees F. Remove from the grill and allow tenderloins to rest, covered for venting, for 5-10 minutes before serving. Recipe tested, developed and/or modified by Salsa2U. All Rights Reserved. Order this salsa now with small quantity discounts. Click salsa jar photo above. |
| Back to Recipes Section | Back to Specials |
© 1998-2008 The Hunt Group. The contents of this site are protected by US and International Copyright Laws. All Rights Reserved.
Web Site Designed by The Hunt Group.
Web Site Programmed and Hosted by SunStar Media.