Grilled Pork Tenderloin with Pineapple Salsa
Published on June 24, 2026
Quick Summary
This Grilled Pork Tenderloin with Pineapple Salsa is an easy summer dinner that’s packed with flavor. The pork is marinated in a sweet and savory pineapple ginger marinade, grilled until juicy and tender, then topped with a fresh pineapple salsa. It’s a simple grilled pork tenderloin recipe that’s perfect for weeknight dinners, cookouts, BBQs, and entertaining.
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Pin ItThe Grilled Pork Tenderloin Recipe We Make All Summer Long
As soon as grilling season arrives, pork tenderloin goes into regular dinner rotation at our house. It’s one of those proteins that’s easy to prepare, cooks quickly, and always turns out impressive enough for guests while still being simple enough for a weeknight meal.
What makes this grilled pork tenderloin extra special is the pineapple marinade. Pineapple juice, ginger, garlic, soy sauce, and brown sugar create the perfect balance of sweet and savory flavors while helping keep the pork incredibly juicy and tender. After grilling, I top the sliced pork with a fresh pineapple salsa that adds brightness, texture, and a burst of tropical flavor.
We’ve grilled a lot of pork tenderloin over the years, and one of the biggest mistakes people make is overcooking it. Pork tenderloin is naturally lean, so using a flavorful marinade and cooking it to the proper temperature makes all the difference. The result is tender, juicy pork every time.
This recipe is perfect for summer dinners on the patio, backyard BBQs, family gatherings, or anytime you want a meal that feels a little special without requiring a lot of work. Serve it with rice, grilled vegetables, corn on the cob, or a simple green salad for a complete meal.
If you’re looking for a new grilling recipe this season, give this one a try. The combination of smoky grilled pork and fresh pineapple salsa is hard to beat.
Table of Contents
- The Grilled Pork Tenderloin Recipe We Make All Summer Long
- Ingredients (with Helpful Notes)
- For the Grilled Pork Tenderloin
- For the Pineapple Salsa
- Tips for Making Grilled Pork Tenderloin
- How to Store and Reheat
- Grilled Pork Tenderloin with Pineapple Salsa Recipe
- Variations
- What to Serve on the Side
- More Grilling Recipes to Try
Ingredients (with Helpful Notes)
For the Grilled Pork Tenderloin
- Pork tenderloin: Use two pork tenderloins, about one pound each. Be sure you’re buying pork tenderloin and not pork loin, which is a much larger cut that cooks differently.
- Pineapple juice: Adds sweetness and helps flavor the marinade.
- Avocado oil or olive oil: Helps distribute the flavors and keeps the pork moist while grilling.
- Brown sugar: Adds sweetness and helps create beautiful caramelization on the grill.
- Reduced-sodium soy sauce: Provides savory, umami flavor without making the marinade too salty.
- Fresh ginger: Freshly grated ginger adds warmth and bright flavor.
- Garlic: Fresh garlic gives the marinade depth and richness.
- Cilantro: Adds freshness and complements the pineapple beautifully.
- Crushed red pepper flakes: A small amount adds subtle spice.
- Onion powder: Rounds out the savory flavors in the marinade.
For the Pineapple Salsa
- Pineapple salsa: Use my homemade pineapple salsa recipe for the freshest flavor. The sweet, juicy salsa pairs perfectly with the grilled pork.
Tips for Making Grilled Pork Tenderloin
- Don’t marinate for too long. A few hours is ideal, but I don’t recommend going much beyond overnight. The pineapple juice can start to affect the texture of the pork if it sits too long.
- Use pork tenderloin, not pork loin. They sound similar, but they’re very different cuts. Pork tenderloin is smaller, leaner, and cooks quickly on the grill.
- Grill over medium-high heat. This gives you a flavorful, caramelized exterior while keeping the inside juicy and tender.
- Turn the pork every few minutes. Rotating the tenderloin helps it cook evenly and develop a beautiful golden-brown crust on all sides.
- Trust a meat thermometer. Pork tenderloin can go from juicy to dry quickly. Pull it off the grill when the thickest part reaches 145°F, always use a meat thermometer.
- Let the pork rest before slicing. Resting for 5 to 10 minutes allows the juices to redistribute throughout the meat, giving you tender, flavorful slices.
- Make the pineapple salsa while the pork rests. This is the perfect time to prep the salsa so everything is fresh and ready to serve.
- Slice against the grain. Cutting across the muscle fibers creates the most tender bites.
- Don’t skip the salsa. The sweet, juicy pineapple salsa balances the savory grilled pork perfectly and takes this recipe from good to unforgettable.
How to Store and Reheat
- Refrigerator: Store leftover pork tenderloin in an airtight container in the refrigerator for up to 4 days. Store the pineapple salsa separately in a sealed container for up to 3 days.
- Freezer: Freeze sliced or whole cooked pork tenderloin in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm the pork gently in the microwave or in a covered skillet over low heat until heated through. Add the pineapple salsa just before serving.
Grilled Pork Tenderloin with Pineapple Salsa
Ingredients
For the pork tenderloin:
- 1/4 cup pineapple juice
- 1/4 cup avocado oil or olive oil
- 1/4 cup packed brown sugar
- 1/4 cup reduced-sodium soy sauce
- 2 tablespoons freshly grated ginger
- 4 cloves garlic, minced
- 2 tablespoons finely chopped cilantro
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon onion powder
- 2 lb pork tenderloin, 2 tenderloins, 1 pound each
For the Salsa:
- Pineapple Salsa
Instructions
- Make the Marinade: In a medium bowl or large measuring cup, whisk together the pineapple juice, avocado oil (or olive oil), brown sugar, low sodium soy sauce, grated ginger, garlic, cilantro, salt, black pepper, red pepper flakes, and onion powder until well combined.
- Marinate the Pork: Place the pork tenderloins in a large zip-top bag or shallow dish. Pour the marinade over the pork, making sure it is well coated. Seal and refrigerate for at least 2 hours, or up to overnight for best flavor.
- Preheat the Grill: Preheat your grill to medium-high heat (about 400–450°F). Lightly oil the grill grates to prevent sticking.
- Grill the Pork Tenderloin: Remove the pork from the marinade and discard the marinade. Grill the tenderloins for about 12–18 minutes total, turning occasionally, until all sides are nicely browned and the internal temperature reaches 145°F.
- Rest the Pork: Transfer the pork to a cutting board and let it rest for 5–10 minutes before slicing.
- Make the Pineapple Salsa: While the pork is resting, prepare the pineapple salsa.
- Slice and Serve: Slice the pork tenderloin into medallions. Top with pineapple salsa and serve immediately.
Notes
- Marinate the pork for at least 2 hours for the best flavor.
- Cook pork to an internal temperature of 145°F.
- Allow the pork to rest before slicing.
- Slice against the grain for maximum tenderness.
- Leftovers are excellent for tacos, salads, grain bowls, and sandwiches.
Nutrition
Have you tried this recipe?
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Variations
- Use the oven: No grill? Roast the pork tenderloin in a 425°F oven until it reaches an internal temperature of 145°F.
- Swap the salsa: Try mango salsa, peach salsa, or corn salsa for a different twist.
- Add a smoky element: Mix a little smoked paprika into the marinade or grill the pineapple before making the salsa.
- Add some heat: Stir diced jalapeño or serrano pepper into the salsa, or increase the crushed red pepper flakes in the marinade.
- Use fresh herbs: Swap the cilantro for fresh mint or basil for a different flavor profile.
- Add avocado: Top the finished dish with diced avocado or serve with guacamole for extra creaminess.
- Turn it into tacos: Serve the sliced pork in warm corn or flour tortillas with the pineapple salsa and avocado.
- Build grain bowls: Serve the pork over rice, quinoa, or coconut rice with black beans and pineapple salsa.
- Serve it salad-style: Slice the pork and serve it over greens with pineapple salsa for a fresh summer meal.
What to Serve on the Side
This grilled pork tenderloin pairs well with:
- Rice or Quinoa
- Tortilla chips and guacamole
- Grilled sweet potatoes or sweet potato wedges
- Black bean salad
- Watermelon feta salad
- Avocado Corn Salad
The tenderloin n salsa both look and sound delicious.