Island Thyme Pork Loin with Grilled Pineapple Salsa

Island Thyme Pork Loin with Grilled Pineapple Salsa


By: Title Town Egger

This is a recipe using one of my favorite new spices, Island Thyme by Caribeque.  The pork loin is flavorful enough to stand up on its own, but then I wouldn’t have anything to write about, so I made a quick grilled pineapple salsa to go along with it. The combination of the two play off of each other nicely.  I left the jalapenos out of my wife’s and girls’ plates, but I love the combination of sweet and heat.

Heading to the islands with a little bit of Caribeque Island Thyme

Heading to the islands with a little bit of Caribeque Island Thyme

 

This is such a quick and simple recipe that lets the seasoning be the star.  Start by giving the pork loin a quick rub down with the Island Thyme and gather my ingredients for the pineapple salsa.  I fired up The Big Green Egg and stabilized it around 400 degrees.  I put the pork loin and salsa ingredients on the egg at the same “thyme.” The salsa ingredients finished before the pork loin did, so I was able to finish making the salsa while pork loin finished.

Caribeque Island Thyme pork loin and ingredients for the salsa

Caribeque Island Thyme pork loin and ingredients for the salsa

 

While the pork tenderloin was coming up to temperature, I chopped the ingredients of the salsa up and let the flavors come to together.  For my pork tenderloin I used 160 degrees for my finished temp.  I know that the FDA changed their recommendations for pork from 160 degrees down to 145 degrees.  I would certainly be comfortable eating a pork tenderloin around 145 degrees, but Mrs. Brew City Egger thought that closer to 160 degrees would be better for the kiddos.  More on the different temperatures for pork another, I smell a comparison post coming up at some point.

The Island Thyme pork tenderloin covered with the grilled pineapple salsa

The Island Thyme pork tenderloin covered with the grilled pineapple salsa

 

After letting the tenderloin rest, I like to slice my pork tenderloins then fan the medallions out and let the grilled salsa and its juices cover the meat.  This meal did not last long and the girls devoured their food as fast as I did.

Grilled Island Thyme pork tenderloin with grilled pineapple salsa, mine with some jalapenos for a little extra "kick"

Grilled Island Thyme pork tenderloin with grilled pineapple salsa, mine with some jalapenos for a little extra “kick”

 

 

Caribeque Island Thyme Pork Tenderloin and Grilled Pineapple Salsa
Serves 4
A grilled pork tenderloin with an Island twist and refreshing grilled pineapple salsa
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Ingredients
  1. Pork Tenderloin 1.5-2 pounds
  2. Caribeque Island Thyme seasoning
  3. 3 pineapple rings
  4. 2 red onion rings
  5. 1 jalapeno
  6. 2 Tbsp chopped cilantro
  7. the juice of 1/2 a lime
  8. salt and pepper to taste
Instructions
  1. Preheat your Big Green Egg to 400 degrees and set up for direct cooking
  2. Season your pork loin generously with Caribeque Island Thyme
  3. Cut the pineapple into 3 rings and the onion into 2 rings
  4. Place the pork loin, pineapple, onion and jalapeno on the egg
  5. Cook the pineapple, onion and jalapeno until it gets a slight char on the outside
  6. Remove the salsa ingredients from the grill and remove the charred skin, seeds, and ribs from the jalapeno
  7. Coarsely chop the pineapple, onion, jalapeno, and cilantro. Add the lime juice, salt and pepper and stir to combine
  8. Cook the pork tenderloin to desired doneness, new National Pork Board guidelines 145 degrees or the classic 160 degrees. Anywhere in that range would be fine.
  9. Let the pork rest for 5-10 mins
  10. Slice the pork tender loin into medallions and top with the grilled pineapple salsa
  11. Enjoy!
Big Green Brotherhood http://biggreenbrotherhood.com/