I love to cook the smaller pork tenderloins that come two to a package. They’re so easy to cook because they’re fairly thin, but the meat is so tender and juicy and flavorful. This Rachael Ray recipe puts those tenderloins to great use in a flavor-packed dish that incorporates sweet and spicy — sweet from grilled, juicy pineapple and a spicy kick from jalapeño peppers, alongside a gorgeous, cumin-spiced pork tenderloin and avocado.
The key is to get each of these flavors into one awesome bite. I ate this as the recipe calls for, but also tried wrapping it into a taco with some cheese, which was pretty great as well. One of the best parts about this recipe is there are so few ingredients and very little to do on the stovetop, so it comes together really quickly. A perfect weeknight meal!
- You want to cook the pork until it’s medium — not done all the way through. People get weird about pink pork, but it’s delicious and tender and has so much more flavor.
- The recipe called for quartering the pineapple, but I found it better to slice it thickly so you could get a sear on both sides of each slice but still warm it through.
- Serve alongside some greens dressed with olive oil and lemon juice.
- You could even turn this into a quesadilla by chopping up the pork and pineapple more finely and serving alongside some salsa.
Spicy Pork and Pineapple
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 pork tenderloins (1 1/2 pounds total)
- 2 tablespoons extra-virgin olive oil
- 1 pineapple, peeled, cored and quartered
- 1 avocado, cut into wedges
- 1 jalapeño chile, thinly sliced
In a small bowl, stir together the cumin, salt and pepper. Sprinkle all over the pork. In a large cast-iron skillet or grill pan, heat the olive oil over medium heat. Add the pork to the pan and cook, turning, until browned and firm to the touch, about 10 minutes. Transfer to a cutting board and tent with foil to keep warm.
Using the same skillet, add the pineapple and cook over medium heat, turning, until golden, about 8 minutes.
Slice the pork. Divide the pineapple, pork and avocado among 4 plates. Top with the jalapeño.