Charred Pineapple Salsa Pork Tenderloin with Creamy Lime Dressing

This pork tenderloin recipe brings together mild, tender pork with a bold Mexican spice rub and a sweet-and-spicy charred pineapple salsa. The contrast of smoky, tangy and creamy elements makes every bite exciting.

We pair the seared pork with a simple mixed greens salad dressed in a creamy lime vinaigrette. It’s a complete meal that feels special but comes together in under 40 minutes. Perfect for a weeknight dinner that impresses.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Pork FiletView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Mexican Spice BlendView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

4 ounce PineappleView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F (200°C). Pat pork tenderloin dry with paper towels. Season all over with Mexican spice blend, salt and pepper.
2. Heat 1 teaspoon cooking oil in an oven-safe skillet over medium-high heat. Sear pork for 2-3 minutes per side until browned. Transfer skillet to oven and roast until internal temperature reaches 145°F (about 10-12 minutes). Let rest 5 minutes before slicing.
3. While pork roasts, prepare salsa. Peel and dice red onion. Remove seeds from jalapeño and mince. Cut pineapple into small chunks.
4. Heat remaining 1 teaspoon cooking oil in a separate skillet over high heat. Add pineapple and cook without stirring for 2 minutes until charred. Add red onion and jalapeño, cook 1 minute more. Remove from heat and squeeze in juice from half the lime. Season with salt.
5. Make dressing: In a small bowl, whisk together sour cream, mayonnaise and juice from remaining lime half. Season with salt and pepper.
6. Toss mixed greens with dressing. Divide salad between plates. Slice pork and arrange over salad. Top with charred pineapple salsa.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, pork loin or chops can be substituted, but adjust cooking time accordingly.

What can I substitute for sour cream?

Greek yogurt works well as a substitute for sour cream in the dressing.

How do I store leftovers?

Store leftover pork and salsa separately in the refrigerator for up to 2 days. Reheat pork gently to avoid drying out.