Get ready to transform your ordinary dinner into an extraordinary culinary adventure! This Grilled Pork and Pineapple Salad isn't just a meal—it's a vibrant symphony of smoky, sweet, and fresh flavors that will transport your senses to a tropical paradise. Imagine tender, perfectly grilled pork medallions nestled on a bed of crisp greens, punctuated by caramelized pineapple chunks that burst with sunshine-like sweetness. Whether you're looking to impress dinner guests or treat yourself to a restaurant-quality meal at home, this recipe promises to be your new go-to summer sensation.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound pork tenderloin
- 1 cup fresh pineapple, diced
- 4 cups mixed salad greens
- 1/4 cup red onion, thinly sliced
- 1/4 cup cilantro, chopped
- 1/4 cup balsamic vinaigrette
- Salt and pepper to taste
Instructions
- Prepare the pork tenderloin by patting it dry with paper towels and seasoning generously with salt and pepper on all sides.
- Preheat the grill to medium-high heat (around 400-450°F). Clean and oil the grill grates to prevent sticking.
- Place the pork tenderloin on the hot grill and cook for 6-7 minutes per side, rotating to create nice grill marks. Use a meat thermometer to ensure internal temperature reaches 145°F for medium doneness.
- While the pork is grilling, prepare the pineapple by cutting it into small, uniform dice. Lightly brush the pineapple pieces with a bit of olive oil.
- During the last 2-3 minutes of grilling, add the pineapple pieces to the grill and cook until they develop light caramelization and grill marks.
- Remove the pork from the grill and let it rest on a cutting board for 5-7 minutes to allow juices to redistribute. This helps keep the meat tender and juicy.
- Slice the rested pork tenderloin into thin, diagonal medallions.
- In a large salad bowl, arrange the mixed salad greens as a base. Top with sliced pork, grilled pineapple, thinly sliced red onion, and chopped cilantro.
- Drizzle the balsamic vinaigrette over the salad just before serving. Toss gently to combine all ingredients.
- Serve immediately while the pork is still warm and enjoy the combination of grilled meat, sweet pineapple, and fresh greens.
Tips
- Always pat your pork tenderloin dry before seasoning to ensure a perfect sear and beautiful grill marks.
- Use a meat thermometer to hit the perfect 145°F—this guarantees juicy, perfectly cooked pork every time.
- Let the meat rest after grilling to redistribute juices and maintain maximum tenderness.
- For extra flavor, consider marinating the pork for 2-4 hours before grilling in a mixture of olive oil, garlic, and herbs.
- Choose fresh, ripe pineapple for the best caramelization and sweetness.
- If you don't have a grill, this recipe works beautifully with a grill pan or cast-iron skillet.
- For a low-carb version, swap mixed greens with arugula or baby spinach.
Nutrition Facts
Calories: 185kcal
Carbohydrates: 11g
Protein: 21g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 60mg
