Grilled Pork Tenderloin with Grilled Pineapple-Red Onion Salsa
SERVES 4 TO 6
WHY THIS RECIPE WORKS: To produce pork tenderloin with a rich crust and a tender, juicy interior, we used a half-grill fire and seared the roast on the hotter side of the grill. This allowed the exterior to develop flavorful browning before the interior was cooked through. Then we moved the meat to the cooler side of the grill to finish cooking gently. Seasoning the meat with a mixture of salt, cumin, and chipotle chile powder added smoky, savory flavor, and a touch of sugar encouraged browning. To add bright flavor and make the most of the fire, we grilled pineapple and red onion and, while the cooked pork rested, combined them with cilantro, a serrano chile, lime juice, and a bit of reserved spice mixture to make a quick salsa.