Herbed Pork Tenderloin with Pineapple Salsa

Updated: Jun 17


I always forget how much I enjoy pork tenderloin. This lean piece of meat is so healthy and can be bursting with flavor when seasoned right. I coated them with a puree of fresh sage, rosemary, garlic, shallot, and vermouth. After I pan seared them and finished them in the oven until perfectly cooked. I served the pork with my favorite salsa for a delicious meal. This is perfect for entertaining anytime of the year.


Ingredients for Herbed Pork Tenderloin with Pineapple Salsa:


Herbed Tenderloin:

2 pork tenderloins about 1.25 pounds each

4 tablespoons of olive oil

4 cloves of garlic

2 shallots

3 tablespoons chopped fresh sage

3 tablespoons chopped fresh rosemary

2 tablespoons of vermouth or dry white wine

1/2 teaspoon kosher salt

1/4 teaspoon black pepper


Pineapple Salsa:

1 1/2 cup diced pineapple

4 tablespoons finely chopped jalapeno

4 tablespoons finely chopped red onion

8 grape tomatoes, diced

juice of half of a lime

3/4 teaspoon kosher salt

1/4 teaspoon black pepper



Time-Saving Tip: Prepare the meat marinade a few hours before using it. Dice the fruit and vegetables for the salsa a few hours in advance and store separately. Combine all of the ingredients before serving.


Let's see what we need.


We're ready to cook.


Combine all of the salsa ingredients and give it a good stir. Let it rest for at least 10 minutes before serving.


Add the marinade ingredients to a blender and whiz until smooth.


Place the pork in a large baggie or bowl and coat with the marinade. If you have time refrigerate for 3-4 hours.


Heat the oil in an ovenproof pan. Sear the meat on all sides and then transfer to a preheated 400-degree oven.




Roast until an instant-read thermometer reads 136-138 degrees. Let rest ten minutes before cutting.









It's ready! Herbed Pork Tenderloin with Pineapple Salsa is so delicious. I love that you can make this meal inside or grill it when the weather is warm. And leftovers are so good the next day.


Enjoy!


Herbed Tenderloin:

  • 2 pork tenderloins about 1.25 pounds each

  • 4 tablespoons of olive oil

  • 4 cloves of garlic

  • 2 shallots

  • 3 tablespoons chopped fresh sage

  • 3 tablespoons chopped fresh rosemary

  • 2 tablespoons of vermouth or dry white wine

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon black pepper

Pineapple Salsa:


  • 1 1/2 cup diced pineapple

  • 4 tablespoons finely chopped jalapeno

  • 4 tablespoons finely chopped red onion

  • 8 grape tomatoes, diced

  • juice of half of a lime

  • 3/4 teaspoon kosher salt

  • 1/4 teaspoon black pepper

  • Serve with tortilla chips.

  • Time-Saving Tip: Prepare the meat marinade a few hours before using it. Dice the fruit and vegetables for the salsa a few hours in advance and store separately. Combine all of the ingredients before serving.

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