Ingredients

The following ingredients have 4 Servings
  • ½ cup olive oil
  • 1 heaping tablespoon cumin
  • 1 heaping tablespoon chili powder
  • 2 teaspoons crushed red pepper flakes
  • 2 teaspoons sea salt
  • 2 pork tenderloins
  • ½ pineapple salsa recipe

Instruction

  • In a medium-size bowl whisk together the oil, cumin, chili powder, red pepper flakes and salt until combined.
  • Pour the marinade in a plastic zip bag and add the pork tenderloins. Close the bag and move everything around to ensure the pork is coated.
  • Refrigerate for at least 30 minutes or overnight.
  • Place the pork on a pre-heated grill (450° to 550°) and cook for 5-6 minutes per side or until dark grill marks are achieved and the desired internal temperature is achieved.
  • Remove the pork from the grill and rest on a plate or cutting board for 3-5 minutes before slicing and serving alongside the pineapple salsa.