Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, whisk together 1 cup of full-fat coconut milk, 1/4 cup of fresh lime juice, 2 tablespoons of soy sauce, 2 minced garlic cloves, 1 tablespoon of grated fresh ginger, 1 tablespoon of brown sugar, and 1/2 teaspoon of red pepper flakes.

2. 2

   Add the 1.5 pounds of pork tenderloin to the marinade, ensuring it is fully coated, cover, and refrigerate for at least 2 hours or up to 8 hours.

3. 3

   Prepare a charcoal grill for medium-high heat, ensuring the grates are clean and oiled, and remove the pork tenderloin from the marinade, discarding any excess marinade.

4. 4

   Place the marinated pork tenderloin directly on the hot grill grates and grill for 15-20 minutes, turning every few minutes, until an internal temperature of 145 degrees Fahrenheit (63 degrees Celsius) is reached.

5. 5

   While the pork is grilling, lightly brush 1 medium cored and sliced pineapple with 1 tablespoon of olive oil and grill for 2-3 minutes per side until grill marks appear and the pineapple is slightly softened.

6. 6

   Remove the pork tenderloin from the grill, season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, and let it rest on a cutting board for 5 minutes before slicing into 1/2-inch thick medallions.

7. 7

   Combine the grilled pineapple (diced), 1/2 small finely diced red onion, 1 small seeded and minced jalapeño, 1/4 cup of chopped fresh cilantro, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper in a medium bowl to create the pineapple salsa.

8. 8

   Serve the sliced coconut-lime pork tenderloin immediately, topped generously with the fresh grilled pineapple salsa.